Walnut oils can become rancid after prolonged warm storage, developing paint- or thinner-like odors and off-flavors. Do not taste a suspect walnut as a safety test. What do smell and appearance show?An unusual odor noticed during handling can indicate quality deterioration; normal color and smell are not a safety guarantee. Dark color or an oily sheen alone is not a definitive rancidity test. Discard walnuts with visible or suspected mold without sniffing or tasting them. How should in-shell and shelled walnuts be stored?Cold storage helps preserve the freshness of both. Keep walnuts you will use soon in the refrigerator and those intended for a month or longer in the freezer; this is quality-preservation advice, not a safety guarantee. Transfer opened packages to airtight containers and keep them away from strongly scented foods such as fish and onions. Walnuts can absorb other odors. When should they be shelled or ground?Shelling, chopping, and grinding close to use helps preserve flavor. Discard rancid walnuts; do not try to correct their flavor by cooking. If the safety of a batch is uncertain, discard it rather than sniffing and tasting individual nuts to sort them.
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