Basic Introduction to Jingdong Walnuts
Jingdong walnuts are truly excellent, and we're not just bragging: Firstly, the history of walnut cultivation in the region is long, evidenced by the numerous centenarian walnut trees found everywhere. Secondly, the quality of these walnuts is outstanding, having earned them a non-hazardous agricultural product certification, allowing them to be sold far and wide, including in major cities like Beijing, Shanghai, and Guangzhou. Thirdly, the industry is rapidly expanding, with over 5,000 acres dedicated to walnut seedling cultivation annually, making this area the largest source of walnut seedlings in Southwest China.
Jingdong has a large mountainous area and less favorable conditions for agriculture, but walnuts are drought-tolerant, can grow in poor soil, and have strong adaptability, which makes them an ideal crop that compensates for these challenges.
Nutritional Value
Walnuts help reduce the absorption of cholesterol in the intestines, benefiting those with arteriosclerosis, hypertension, and coronary heart disease. They also warm the lungs, stabilize breathing, and prevent cellular aging. Walnuts improve memory, slow down the aging process, and moisturize the skin. Walnut leaves contain antimicrobial substances, providing antibacterial effects.
Regular consumption strengthens the body, moisturizes the skin, nourishes the brain, and darkens hair. Eating walnuts can also aid urination and relieve hemorrhoids.
Mixing crushed walnut kernels with pepper powder and applying it to the pores can promote the growth of black hair. Ashed walnuts mixed with pine resin can be applied to treat cervical lymph node tuberculosis. Walnuts stimulate appetite, smooth the blood vessels, refine the flesh and bones, replenish vital energy and blood, and moisten dry phlegm. They benefit life essence, regulate the three burners, warm the lungs, and soothe the bowels. They treat cold wheezing, severe back and leg pain, abdominal and hernia pain, bloody diarrhea, intestinal bleeding, and abscesses. They also alleviate the toxicity of copper. When taken with powdered Psoralea corylifolia and honey, they supplement the lower body. They treat trauma and urinary stones. Those who experience tooth sensitivity from eating sour foods can chew on walnuts to relieve the discomfort. Consuming walnuts twice a week reduces the risk of developing type 2 diabetes by 24%. Walnuts contain compounds that prevent arterial hardening and keep arteries supple, as well as antioxidants and alpha-linolenic acid, which protect nitric oxide, supporting overall health. However, children recovering from measles should avoid walnuts for at least six months, or they may suffer from loose stools and persistent diarrhea. Overconsumption can lead to phlegm, nausea, vomiting, and loss of facial hair. Consuming too much walnut with alcohol can cause hemoptysis. It's important to note that while walnuts are beneficial for sexual vitality, cancer patients should avoid them as they may exacerbate the condition.
Product Characteristics
Jingdong walnuts are large, with thin shells and clean white kernels that are tender, fragrant, and crunchy, with a high oil content. They can be eaten raw or used for oil extraction, serving as an essential ingredient in food processing. They are renowned both in Yunnan Province and throughout China.
Historical and Folklore
The walnut was one of the plants brought back by Zhang Qian during his mission to the Western Regions in the Han Dynasty. Its medicinal use dates back to the Tang Dynasty, with records found in texts such as “Qianjin Shipu” and “Shiliao Bencao.” According to “Bencao Tujing” of the Song Dynasty, “Walnuts grow in the northern lands, and there are many of them in Shaanxi and Luoyang. They have large trunks and thick foliage that provide ample shade. The fruits are also enclosed in husks and ripen in autumn and winter when they are harvested.” “Compendium of Materia Medica” states, “Walnut trees can grow up to ten feet tall. In early spring, they sprout leaves about four to five inches long, somewhat resembling large green leaves, arranged opposite each other, and giving off a pungent odor. In March, they flower like chestnut flowers, forming yellowish-green spikes. The fruits mature in autumn and resemble green peaches; once ripe, the outer husk is removed, and the nuts are consumed.” Based on the descriptions of the original plant and the method of extracting the nuts, they match the current use of walnuts. “Bencao Yanyi” describes a case where someone suffered from rosacea with redness on the nose, and was treated with a slightly roasted tangerine seed powder mixed with one walnut kernel, taken with warm wine, until improvement was observed. “Compendium of Materia Medica” also mentions that Hong Mai had a cough due to phlegm, which was alleviated by chewing three walnut kernels along with three slices of ginger before bedtime, followed by a few sips of hot water. Another instance involved Hong Ji's young son who had difficulty breathing and could not eat or drink for five days. He was given a decoction made from an inch-long piece of ginseng and one walnut kernel, which helped stabilize his breathing. The next day, when the decoction was prepared without the walnut skin, his symptoms returned, indicating the importance of the skin in treating respiratory issues.
Recipe for Jingdong Walnuts
Walnut and Pea Soup
Ingredients
Main Ingredients: 250 grams of peas, 250 grams of walnuts,
Additional Ingredients: 50 grams of lotus root starch,
Seasonings: 100 grams of white sugar
Instructions
1. Cook the peas in a pot until soft, then mash them into a paste.
2. Remove the skins from the walnut kernels, fry them in oil until crispy, then chop them finely and set aside.
3. Boil an appropriate amount of water in a pot, add the sugar and pea paste, stirring until it boils evenly. Add the lotus root starch to thicken the mixture slightly.
4. Sprinkle the chopped walnuts on top and serve.