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Pine nuts are known for their distinctive taste and for the wide range of uses – from sauces to breads to the sweetest desserts.
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The pine nut is the edible seed from pinecones of certain varieties of trees. It is an important ingredient in Italian
pestos, but is also used extensively throughout the
Middle East in
stuffings and many types of
desserts.
China produces a majority of pine nuts, along with Italy, Pakistan, Spain, Portugal, Africa, Russia, and Turkey. The United States, especially in the southwest, also contributes to the worldwide market availability.
Varieties
There are two main groups of nuts. American/Mediterranean (also
called Italian) nuts come from the stone pine tree. Asian varieties are
oilier, less expensive, and have a stronger flavor. All types are high
in protein and monounsaturated fats.
Buying Tips
• Pine nuts may be labeled in a number of ways: pinon or pinyon, pine kernels, Indian nuts (Eastern U.S.), and pignolia (Europe).
• They will be sold unshelled or shelled, salted or unsalted, and fresh or dehydrated.
• “Fresh” pine nuts should only be sold in the shell.
• The expense lies in the harvesting methods. Inferior
products will be reflected in the price, which is indicative of a poor
growing season and inadequate cleaning and storage.
Storage Tips
• Keep refrigerated or frozen, whether in the shell or
not. They will remain good for about 30 days cold and up to 9 months in
the freezer.
• Do not use airtight containers for refrigeration, as the nuts will grow moldy without some circulation.
• To freeze, place nuts in a plastic bag or other
container and add water. Once thawed, they should be consumed (raw or
roasted) immediately.
Usage Tips
• Roasting pine nuts at home is simple. Preheat an oven
to 350ºF and roast for approximately 4 to 5 minutes. Watch closely; the
heavy concentration of oils cause them to burn easily. When they begin
to pop, toss and continue baking until the preferred golden brown is
reached.
• Add to olive oil before drizzling over a salad or roasted vegetables.
• It takes approximately 1,500 nuts to make up a pound. Each nut is one calorie.
• Puree and add to sauces or use as a spread.
Try one of our favorite pine nut recipes:
Pine Nut-Spinach Pesto
Pine Nut Salad
Pine Nut Cake
Suggested Pairings
Beef, cabbage, fish, lamb, poultry, rice, vegetables, wild game
