Walnuts are cultivated in many regions of the world also in Azerbaijan. Walnuts are widely spread in Nakhchivan, Sheki-Zaqatala, Quba-Qusar and in south regions of Azerbaijan. In soviet time walnuts orchards existed in different part of the country. The best known Azerbaijan walnut comes from Ordubad, Nakhchivan region of the country. Walnuts are a traditional feature of Azerbaijanian cuisine. Azerbaijan has more than 40 different plov recipes and walnuts are used in many national dishes especially in national sweets and cookies. From walnuts make also jam which is very popular with tea.
Walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium, and antioxidants such as Vitamin E. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts.
More than a decade of scientific evidence shows that incorporating walnuts in a healthy diet reduces the risk of heart disease by improving blood vessel elasticity and plaque accumulation. Walnuts have also been shown to aid in the lowering LDL cholesterol (the bad cholesterol) and the C-Reactive Protein (CRP). CRP was recently recognized as an independent marker and predictor of heart disease.
Chestnut grows mainly in wide area in the forests of Caucasus Mountains of Azerbaijanin. Sheki-Zagatala region is famous for its chestnut orchards. Only one out of the 14 types of chestnut species is widely spread in Azerbaijan.
Chestnut yields fruits at the age of 20-25. It lives for a period of 100-150 years. There exist 1000-years old chestnut trees in Azerbaijan. Greater harvest is yielded in every 2-3 years. There are several various forms of the chestnut growing in the forests and orchards of Azerbaijan.
Chestnut contains up to 60% starch, 15% sugar, 6% protein, and up to 2% fat. Unripe fruits contain 1500 mg % C, 0,18 mg % B1 vitamins.
Chestnut is eaten freshly. When it is fried, its taste and smell gets better. Chestnut is used in various meals in Azerbaijan. Chestnut is widely used in confectionery industry (marchpane, cake, pastry, chocolate etc.), in culinary (in filling the chickens, cooking pilaf). The flour which is made of chestnut is added to bread and other pastry produces in other countries.
Chestnut tree leaves contain glucosides, pectin and tanning agent (up to 9%) and Vitamin K. Therefore, there is brewed tea with its leaves and applied to internal hemorrhages.