Pine nuts are edible seeds from pine trees, used in cuisines worldwide for their high protein, fiber, and flavor. Pine cones protect the seeds until they are heated to crack, and about 20 pine tree species produce large enough seeds for human consumption. Pine nuts have a short shelf life due to high oil content and should be refrigerated or used quickly.
Pine nuts are the edible seeds of pine trees, found in the genus Pinus. These seeds have been used in the cuisines of Europe, North America and Asia for thousands of years, as they are high in protein, dietary fiber and flavour. Some traditional recipes call for these seeds, and they’re often roasted to bring out their distinctive taste, which is, for lack of a better word, very nutty. Most markets carry pine nuts, although they can be an expensive specialty item, so consumers should shop before buying.
Trees in the Penaceae family, which includes pines, produce distinctive cones to reproduce. The hard, often pointed cone protects the soft seeds inside from predators until the cone opens, depositing the seeds on the ground. Many pine cones need to be heated to crack, which is why pine trees thrive after a fire. Of the many pine tree species, about 20 produce seeds that are large enough for humans to harvest.
In Europe, most people use pine nuts from the stone pine, an abundant species that produces large ivory-colored seeds. Walnuts are particularly popular in Mediterranean countries, particularly Italy, where they are tossed on pizza, ground into sauces and added to pasta dishes. Pine nuts are also eaten out of hand. Roadside stands in places like Sicily and Greece commonly offer roasted nuts wrapped in large paper cones for people to enjoy right away.
Numerous Asian varieties of pine produce usable pine nuts, a popular ingredient in China and Korea, among other places. In the Americas, they are harvested from the pinion pine and may be known as a “pinyon” in reference to the parent tree. The exact nutritional profile of these seeds varies, depending on the species, but they generally contain a high amount of protein, rich fats and fiber. Some even offer additional vitamins and minerals.
To harvest pine nuts, producers must first crack the pine cones, typically with heat. The seeds themselves must then be hulled. After shelling, they have a short shelf life due to their high oil content. To prevent them from going rancid, cooks should refrigerate them or use them quickly. Shelled pine nuts can be purchased in some parts of the world and are typically less expensive than shelled ones, as less work was required to bring them to market.
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