ingvi raw walnut butter is made from fresh, activated walnuts of the highest quality and milled at temperatures below 42°C. This prevents the enzymes, vitamins, and proteins from being destroyed. Walnuts primarily contain vitamins B and E, omega-3 fatty acids, and alpha-linolenic acid (anti-inflammatory properties, positive effect on blood pressure). ingvi walnut butter tastes delicious as a "stuffing" for dates or figs, in desserts and cakes, or simply on its own as a quick energy boost. The butter gets its mild flavor from the activation of the walnuts. The raw walnuts are soaked in salt water for a few hours (this preserves all the important minerals in the nut!) and then gently dried again at temperatures below 42°C. During the soaking process, the so-called "phytic acid" in the skin, which can lead to intolerances in large quantities, is broken down, while simultaneously significantly increasing the amount of minerals and vitamins. Since each harvest is slightly different, these nut butters, ground in small batches, always vary slightly in consistency and flavor. Authentic, just as nature creates them.