Pine nuts are the edible seeds of the Pinus genus or pine trees.
Approximately 29 species of pine trees produce seeds, but most
seeds are too small to be economically worth harvesting. Pine
nuts have been used as a food source for centuries by indigenous
tribal cultures, including the North American Hopi and Navajo.
Ancient Greeks and Romans considered them an aphrodisiac, and
Italian cuisine today still uses them as a basic ingredient. Pine
trees have been widely planted throughout the Mediterranean region.
Remnants of pine nuts and recipes using them were recovered from
the ruins of Pompeii at the base of Mount Vesuvius, and several
large forests were planted in Italy by Papal decree. Cones of
the trees were used for rubbing the interiors of wine vats.
Description:
Two primary species account for the majority of pine nuts sold
commercially today. Pinus pinea, the stone pine tree, grows throughout
the Mediterranean region, and produces soft nuts, ivory in color
and shaped like a torpedo, with a sweet, delicate flavor. Pinus
koraiensis or the Korean pine grows in northeastern China and
Korea, and is the major source of pine nuts imported into North
America (about 75%). These pine nuts have a stronger flavor than
the Mediterranean variety, are darker and smaller, and triangular
in shape.
Widely used in prepared foods, the one single food preparation
that greatly enhanced the popularity of pine nuts is pesto, the
condiment produced by blending pine nuts with basil, garlic and
olive oil. The nuts are also used in a variety of sweet and savory
snacks, bakery products, and salads, and with meat dishes and
ethnic foods. Higher in protein than most nuts, pine nuts also
are good sources of thiamin, potassium and phosphorus. While high
in fat, their fat is primarily mono and polyunsatured.
Harvest:
Within the pine cones, the nuts are enclosed in thin inner shells,
with as many as 100 nuts per cone. The cones are collected from
the trees or the forest floors, and then heated. This opens the
cone’s scales and loosens the nuts. The nuts are then cracked
by rollers to open the hulls, and lightly roasted to enhance the
flavor.
Types:
Turkish pine nuts – Mediterranean Stone Pine Variety –
torpedo shaped
Chinese pine nuts – Korean Pine Variety – triangular
shaped
Origin: