Selection and Storage
In the wild, the seeds that fall to the ground are typically gathered and processed. In markets, one can find both shelled and unshelled pine nuts available for sale.
When purchasing whole unshelled nuts, look for those with a bright brown color, compactness, uniform size, heaviness in hand, and a good metallic sound when dropped from a height. They should be free from cracks, mold, spots, and rancidity.
Shelled and processed kernels are also sold in airtight plastic bags in stores. Always opt for fresh pine kernels from reliable sources.
Unshelled nuts have a long shelf life and can be stored for many months. Shelled kernels degrade quickly if exposed to light, heat, and humidity. Therefore, store shelled nuts in airtight jars and keep them in the refrigerator.
Preparation and Serving Methods
Raw whole pine nuts are typically split open at processing units using larger sheller machines. Smaller nut sheller equipment or handheld pliers are commonly used at the domestic level.
Here are some serving tips:
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| Pine nut cookie. |
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Siberian pines are generally enjoyed as they are. Additionally, they can also be eaten roasted, salted, or sweetened.
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They are also used in granolas, biscuits, cookies, chocolates, and crunchy energy bar preparations.
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The nuts are also used in salads, especially sprinkled over fruit or vegetable salads.
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Pinon nuts are used in desserts, particularly sundaes and other ice cream or confectionary-based recipes.
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They frequently feature in meat, fish (halibut with a pine nut crust), and vegetable dishes.
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Pine nut oil is used in salad dressing and cooking.
Safety Profile
There are several reported cases of altered taste perception (cacogeusia or pine mouth) following pine nut consumption. It appears a few days after eating the nuts and may persist for up to a week. However, Pine mouth is a self-limited condition and resolves on its own without any sequelae.
Pine nut allergy may occur in some sensitive individuals. The reaction symptoms may range from simple skin itching (hives) to severe forms of anaphylactic manifestations, including difficulty breathing, abdominal pain, vomiting, and diarrhea. Cross-reactions may also occur with some other nuts and fruits, especially members of the Anacardiaceae family such as mango, cashew nuts, pistachio, etc. Persons with known allergic reactions to these nuts may, therefore, need to observe caution while eating them. (Medical disclaimer).
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Further Reading and Recommendations:
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Pinyon pine trees-DesertUSA.
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NSW Food Authority. pdf
