Pine Nuts (Pignolia)
Natural & Organic
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| Varieties: | Mediterranean Stone Pine, Far East |
| Styles: | Raw, Roasted |
| Special Order: | Rice Size |
| Sizes: | Small, Medium, Large |
| Packaging: | Bulk - net weight 25kg Food Service - 5lb / 10lb / 25lb - 120 ct Retail Tub and Stand-up Pouch |
| Origin: | Turkey, China |
| Background: | 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. |
| Product Detail: | 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. |
