Pine Nuts
Information on the edible seeds of various species of pine trees, their physical characteristics, culinary uses and pine nut oil uses and benefits
The Use and Benefits of Pine Nuts
What are Pine Nuts?
Pine nuts, also known as pignoli, are the edible seeds pine trees and they are known to have been cultivated for at least 6000 years. They are a source of protein, fat and dietary fiber. Although the seeds are normally edible it is approximately 20 species of pine trees that develop large enough seeds to be worthy harvesting as a human food.
Where do Pine Nuts Come from?
Mostly nuts are dried fruit that have kernels or seeds encased in a hard woody shell or rind.
The European harvest of pine nuts comes largely from the Stone Pine, pinus pinea and to a lesser extent from the Swiss Pine, pinus cembra. In Asia, the most significant species in worldwide trade are two species; Korean Pine pinus koraiensis and Chilgoza Pine, pinus gerardiana. In North America, the principal species are three of the eleven Pinyon Pines, Colorado Pinyon, pinus edulis, Single-leaf Pinyon, pinus monophylla, and Mexican Pinyon, pinus cembroides.
Nutrition in Pine Nuts
Pine nuts contain, between 10-32% proteins, with the maximum content incurred in Stone Pine seeds. The casing (shell) must be removed prior to the pine nut been eaten. However, shelled nuts deteriorate quickly, turning rancid inside a few days in warm humid conditions and consequently should be kept dry and refrigerated at below +2 °C. Pine nuts are a good source of amino acids, minerals; magnesium, iron, zinc, phosphorus, vitamins; thiamin, niacin, riboflavin and vitamin A.
Pine Nut Oil
Pine nut oil has a delicate, nutty taste and is used as a flavoring agent to finish foods.
Pine Nut Recipes
Pine nuts have been consumed in Europe and Asia since the Paleolithic Age. They are often added to dishes such as meat, fish, and vegetables.
The following recipe is an adaption from Jenny Ferguson's cook book, Cooking for You and Me.
Mayonnaise with Watercress and Pine Nuts
Bring a pot of water to boiling point. Pick the leaves from a bundle of watercress and together with a cupful of fresh parsley leaves, place in the roiling water for 30 seconds. Drain well and combine the blanched leaves with 1/4 cup of fresh cream. Puree the blend and pass through a fine sieve.
Place in a saucepan and bring to boil gently and keep boiling until just about 3 tablespoons of green paste is left. Now, puree 3 tablespoonfuls of lightly toasted pine nuts and add to the paste. Stir in 3-4 tablespoons plain mayo and season.
Pine nuts, also known as pignoli, are the edible seeds pine trees and they are known to have been cultivated for at least 6000 years. They are a source of protein, fat and dietary fiber. Although the seeds are normally edible it is approximately 20 species of pine trees that develop large enough seeds to be worthy harvesting as a human food.
Where do Pine Nuts Come from?
Mostly nuts are dried fruit that have kernels or seeds encased in a hard woody shell or rind.
The European harvest of pine nuts comes largely from the Stone Pine, pinus pinea and to a lesser extent from the Swiss Pine, pinus cembra. In Asia, the most significant species in worldwide trade are two species; Korean Pine pinus koraiensis and Chilgoza Pine, pinus gerardiana. In North America, the principal species are three of the eleven Pinyon Pines, Colorado Pinyon, pinus edulis, Single-leaf Pinyon, pinus monophylla, and Mexican Pinyon, pinus cembroides.
Nutrition in Pine Nuts
Pine nuts contain, between 10-32% proteins, with the maximum content incurred in Stone Pine seeds. The casing (shell) must be removed prior to the pine nut been eaten. However, shelled nuts deteriorate quickly, turning rancid inside a few days in warm humid conditions and consequently should be kept dry and refrigerated at below +2 °C. Pine nuts are a good source of amino acids, minerals; magnesium, iron, zinc, phosphorus, vitamins; thiamin, niacin, riboflavin and vitamin A.
Pine Nut Oil
Pine nut oil has a delicate, nutty taste and is used as a flavoring agent to finish foods.
Pine Nut Recipes
Pine nuts have been consumed in Europe and Asia since the Paleolithic Age. They are often added to dishes such as meat, fish, and vegetables.
The following recipe is an adaption from Jenny Ferguson's cook book, Cooking for You and Me.
Mayonnaise with Watercress and Pine Nuts
Bring a pot of water to boiling point. Pick the leaves from a bundle of watercress and together with a cupful of fresh parsley leaves, place in the roiling water for 30 seconds. Drain well and combine the blanched leaves with 1/4 cup of fresh cream. Puree the blend and pass through a fine sieve.
Place in a saucepan and bring to boil gently and keep boiling until just about 3 tablespoons of green paste is left. Now, puree 3 tablespoonfuls of lightly toasted pine nuts and add to the paste. Stir in 3-4 tablespoons plain mayo and season.
New Amazon
New eBay
New Orbitz!
by stv
Hello world. This is where I live. You can not see me but I can see you!
- 1 featured lens
- Winner of 2 trophies!
- Top lens » Fig - ficus carica | Fresh and Dried Fig Facts
Feeling creative?
Create a Lens!
