kashmiri saffron, kashmiri walnuts
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kashmiri saffron
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Kashmiri Saffron,Kashmiri Walnuts,Kashmiri Saffron Exporters,Kashmiri Walnuts Exporters,India
kashmiri saffron, kashmiri walnuts
kashmiri saffron, kashmiri walnuts kashmiri walnuts kashmiri saffron, kashmiri walnuts
kashmiri saffron, kashmiri walnuts
crocus sativus, alicante saffron

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Walnuts
crocus sativus, alicante saffron
Walnuts from Kashmir are very popular all over the world. Based on the thickness of their shells they are further classified as "Burzil," "Kagzi" and "Wont"; corresponding to "Paper-shelled." Walnut Kernels are used in confectionery, as dessert and for extraction of oil.

Cooks & chefs from many parts of the world have eagerly adopted walnuts and incorporated them into a multitude of dishes from soups to desserts and even dessert cordials.

While, we are most familiar with fully mature walnuts, green walnuts, completely edible but quite sour, are an ideal ingredient for pickles, jams and marmalades. During the seventeenth and eighteenth centuries, many English cookbooks touted an abundance of recipes for pickling both black and green walnuts.

crocus sativus, alicante saffron From ancient times through the nineteenth century herbalists prescribed the walnut, the bark, the roots, and the leaves as an astringent, a laxative, a purgative to induce vomiting, a styptic to stop bleeding, a vermifuge to expel worms or parasites, and a hepatic to tone the liver. The walnut served to induce sweating, cure diarrhea, soothe sore gums and skin diseases, cure herpes, and relieve inflamed tonsils.

Even the walnut oil was employed as a medicinal aid. It was first diluted before it was used to treat colic, dandruff, dry hair, gangrene and open wounds, while the green rind of the walnut was used to treat ringworm.



Code : Walnuts


Walnuts wont walnuts, burzil walnuts, crocus sativus, alicante saffron

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