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Quick Comparison
| Whole walnuts (sabut) | Walnut giri | |
|---|---|---|
| Freshness | Shell protects the kernel, keeps for months | Goes stale faster once opened |
| Effort | Need to crack | Ready to eat |
| Price per kg | Lower | Higher |
| Price per edible gram | Higher, as about half is shell | Lower |
| Best for | Daily cracking, gifting, puja | Breakfast, baking, chutney, kids |
Why Choose Whole Walnuts
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- They stay fresh longer. The shell keeps air and light away from the oily kernel.
- They look good. Whole walnuts are a traditional gift and are used in puja.
- Fresh taste. A walnut cracked a minute ago tastes sweeter than giri stored for weeks.
Why Choose Giri
- No effort. Ready for breakfast, smoothies and baking.
- Better value per bite. You only pay for what you eat.
- Easier for kids and older people.
How to Crack Walnuts Without a Nutcracker
Find the seam
Hold the walnut with the joint line facing up.
Use a butter knife
Push the tip into the small hole at the base, then twist. The shell splits along the seam.
Or use a rolling pin
Wrap a few walnuts in a kitchen towel and tap firmly with a rolling pin or belan.
Pick out the kernel
Lift out the halves and remove any thin shell pieces.
Tip: soak whole walnuts in hot water for 10 minutes before cracking. The shell softens a little and the kernel comes out in bigger pieces.
Storage
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- Whole walnuts: cool, dry cupboard for several months.
- Giri: airtight jar in the fridge, best used within 2 to 3 months.
Buy Either
Get Chilean whole walnuts (sabut), American walnut giri or Chilean walnut giri. For prices side by side, see our walnut price guide.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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