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Black Walnut Hulls (Juglans nigra), the Eastern Black walnut, is a species of flowering tree in the hickory family, Juglandaceae, that is native to eastern North America. It grows mostly in riparian zones, from southern Ontario, west to southeast South Dakota, south to Georgia, northern Florida and southwest to central Texas. Isolated wild trees in the Upper Ottawa Valley may be an isolated native population or may have derived from planted trees.
Black walnut leaf has natural anti-bacterial, antifungal and astringent properties. Black Walnut Leaf is high in tannic acid and can be used in a manner consistent with other tannins. Black Walnut Leaf is also a good source of vitamin C.
Black walnut drupes contain juglone (5-hydroxy-1,4-naphthoquinone), plumbagin (yellow quinone pigments), and tannin. The brownish-black dye was used by early settlers to dye hair. Extracts of the outer, soft part of the drupe are still used as a natural dye. The tannins present in walnuts act as a mordant, aiding in the dyeing process, and are usable as a dark ink or wood stain.
Black walnut nuts are shelled commercially in the United States. The nutmeats provide a robust, distinctive, natural flavor and crunch as a food ingredient. Popular uses include ice cream, bakery goods and confections. Consumers include black walnuts in traditional treats. The nuts' nutritional profile leads to uses in other foods, such as salads, fish, pork, chicken, vegetables and pasta dishes.
Use in bath teas, topical fungal applications and salves. The leaves and shells are considered an astringent.
Many colorants may be pH sensitive and can change or morph at high or low pH levels.
No final color is implied or guaranteed in any final formulation or soap. The customer is responsible for all testing in formulations.
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