Pine nuts are gathered from about a dozen of the 100 species of pine, one of the most familiar evergreen tree families in the Northern Hemisphere. Among the more important sources are the; Italian stone pine (pinus pinea)The Korean or Chinese pine (P.Koraiensis) and the Southwestern U.S. pinyons (P.monophylla and P.Edulis).
The nuts are born on the scale of the pine cone, which takes three years to mature, the cones are sun-dried, threshed to shake out the seeds, and the kernels then hulled, nowadays by machine. They have a distinctive, resinous aroma and are rich even for nuts: Asian pine nuts have a higher oil content (78%) than either American or European (62% and 45% respectively). They're used in many savoury and sweet preperations and pressed to make oil. In Korea pine pollen is used to make sweets, and Romanians flavour game sauces with the green cones
- To make pesto
- Bake into bread
- Pignoli cookies (topped with pine nuts)
- Panellets (Catalonian sweets)
- Sometimes used in Baklava
- Gently dry fry in a saucepan until golden and use to top salads.
|Energy||3014 KJ / 730 Kcal|
|of which Saturates||4.9|
|of which Sugars||3.6|