Pine nut
A variety of pine trees produces these small kernels called
pignola or pine nuts, which are nestled between the scales of pine
cones. Most pine-nut producing trees grow in Southern Europe and
the United States. Some are also found in Siberia, Australia, Spain
and Portugal. It is interesting to note that these trees only start
bearing nuts after 25 years and only become commercially productive
after 75 years!
Though vestiges of pine nuts were found in the ruins of Pompeii, it
is also reported that pine nuts were and still are a staple in the
diets of many tribes of Mexican and American Indians.
Pine nuts are oblong and about the size of a lemon pip. They have a soft texture and a delicate, sweet taste.
- Pine nuts are almost always sold shelled. Discard any nut that has a rancid smell.
- Pine nuts are eaten whole, ground, chopped, plain or roasted. Only one variety, the P. pinea, can be eaten raw.
- The pine nut is the main ingredient in Italian pesto.
- It can be used in salads, stuffing, sauces, puddings and cookies.
- It is particularly prized in regional cuisines of the Middle-East, India, Southern France and the Southern United States.
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The pine nut is an excellent source of magnesium, iron, copper, potassium, phosphorus, zinc and niacin. It is a good source of folic acid, riboflavin and vitamin B6 and is very high in fibre.
Shelled pine nuts begin to grow rancid three to six months following harvest. They can be stored in the refrigerator, in an air-tight container, for up to one month. Frozen shelled or unshelled, the pine nut will keep for two to three months.