Pine nuts 101- kitchen insights and benefits

Did you know that pine nuts, despite their name, are really seeds and not true nuts?

• Pine trees yield pine cones, from which the nut is extracted. Both pine trees and their distinctive cones, known as pine cones, are ancient members of the gymnosperm plant family. The pine cone serves as a shield for the vulnerable seeds within. Pine cones may shut their scales to shield their seeds from bad weather, then open to disperse the seeds and promote germination.
• Getting pine nuts requires a lot of work and effort. It takes 15–40 years for the trees to start generating the seeds, and another 100–200 years for the plants to achieve their peak output of pine nuts. Pine trees are seldom planted for their nuts because of the low demand for them compared to other types of nuts farmed for industrial uses. It is likely that the pine nuts sold in stores are sourced from actual woods. As a result, you may be asking why pine nuts are so expensive despite their abundant natural supply.
• Ever since the dawn of civilization, people have been gathering pine nuts for their delicious edible kernels. They were highly valued by the ancient Greeks and Romans, and they served as a mainstay diet item for many native North American and Siberian populations as well as those living in the Russian Far East. Pinecones were worshipped by the Romans as symbols of Venus, the goddess of love and fertility.
• Many cultures use pine nuts in unique ways. Pine nuts come in a wide variety of flavours. To provide just one example, although Chinese pine nuts have a harsh aftertaste, Asian pine nuts are sweet and triangular in shape. It is worth the extra money for the powerful scent and high price of European pine nuts. In contrast to their Asian counterparts, these pine nuts are all a uniform white tint.

Pine nuts nutrition values and health benefits

1. Pine nuts are among the most calorically dense of all the nuts that are edible. There are 673 calories in 100 g of kernels when they are dry. In addition to this, they contain a plethora of phytochemicals, vitamins, antioxidants, and minerals that are beneficial to one’s health.
2. Pines, much like almonds, are a good source of vitamin E. One hundred grams of pines contains around 9.33 milligrams of vitamin E, which is equivalent to approximately 62% of the recommended daily allowance. Vitamin E is a potent lipid-soluble antioxidant that is essential for preserving the integrity of the cell membranes of mucosa and skin by shielding them from the damaging effects of free oxygen radicals.
3. Their high caloric load is mostly due to the presence of fats. In point of fact, the nuts contain a particularly high quantity of monounsaturated fatty acids, such as oleic acid (18:1 undifferentiated fat), which are known to assist in reducing levels of LDL, also known as “bad cholesterol,” in the blood while simultaneously raising levels of HDL, also known as “good cholesterol.”
4. Studies have shown that following a Mediterranean diet, which is rich in monounsaturated fatty acids, vitamins, and antioxidants, helps to promote a balanced blood lipid profile, which in turn reduces the risk of coronary artery disease and strokes.
5. Pine nuts are a great source of the B-complex group of vitamins, including but not limited to thiamine, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine), and folates. Throughout the human body, the enzymes involved in cellular substrate metabolism need these vitamins to serve as co-factors for them.
6. Pinolenic acid may be found in pine or cedar nuts. This important fatty acid is also known as omega-6 fat. Recent studies have suggested that it may be useful in the treatment of obesity by reducing appetite. Moreover, it has been hypothesised that Pinolenic acid may reduce LDL levels by facilitating increased absorption of LDL by the liver.
7. Pine nuts are a good source of manganese, potassium, calcium, iron, magnesium, zinc, and selenium, as well as other vital elements in healthy proportions. Pines are one of the greatest sources of manganese due to their 8.802 mg per 100 g content, which is equivalent to around 383% of the daily recommended consumption. The antioxidant enzyme known as superoxide dismutase requires manganese as a necessary component, or co-factor. Consuming pine kernels may thus assist the human body in developing resistance against pathogenic agents and in scavenging damaging oxygen-free radicals in the body.
8. In addition, pine nuts are one of the tree nuts that do not contain gluten; for this reason, they are often used as an ingredient in the formulation of gluten-free food recipes. Those who suffer from celiac disease or wheat food allergy may find that these types of formula formulations provide a healthful alternative.
9. Pine nut oil has a mild taste and a pleasant scent, and it is used in a wide variety of conventional treatments for a variety of conditions. Borneol is the primary chemical component that makes up pine oil. Because of its emollient quality, it helps to prevent the skin from being too dry. In addition, it has been used as a “carrier or base oil” in aromatherapy, traditional medicine, the pharmaceutical business, and the cosmetic industry. It has also been used in cooking.

100g of pine nuts has 673 calories (2815kj), 14g protein, 68g fat, and 13g carbs, including 3.7g fibre.

How to store pine nuts and how to buy them

• Pine nuts, like many other types of nuts such as almonds and pistachios, are an excellent source of plant oils. Moreover, oil has the potential to become rancid. Due of this, it is essential that you shield the seeds of pine from extremes in temperature, particularly high temperatures, as well as moisture and air. To varying degrees, each of these factors contributes to the rancidification process, although some are more important than others.
• To begin, pine nuts should be kept in a cool environment while they are being stored. Since they have not been shelled yet, the answer is either the refrigerator or the freezer. If the nuts are packaged in an airtight container, you should be able to store them in the refrigerator right away.
• When you have removed the pine nuts from their packing, place them in a container that is airtight or a freezer bag before placing them in the refrigerator. It is essential to have a container that has a reliable seal since this prevents any pungent scents and moisture from escaping. As always, you should check to see that the nut packaging is airtight at all times.
• If you want to keep the nuts for a longer period of time than a few months, the best place to keep them is in the freezer. Even if the nuts are still in their original, unopened box, you still need to either wrap the package or place it in a freezer bag or container so that the nuts are shielded from the cold air.
• On the packaging of pine nuts there should be an indication of when they should be consumed by. Pine nuts that have been removed from their shells do not maintain their freshness nearly as well as walnuts or even pecans. To summarise, you should prepare yourself for the fact that the “best-by” date will most likely not be more than two or three months from the day you purchase them. Beyond that date, the nuts will not necessarily go bad or become rancid within the next day or two, but their quality will deteriorate over time.
• As is the case with other types of nuts, unless you mistreat them in storage, they will not deteriorate to the point where they are no longer safe to consume for a considerable amount of time. Yet, as I have previously said, they run the risk of becoming rancid.
  1. The smell of rotting pine nuts is the most evident indicator of their condition. If the nuts smell like old oil or rancid oil, you may be certain that they have gone bad. And you definitely do not want to make pesto with pine nuts that have gone bad.
  2. If there is just a little change in the fragrance, then it is likely that some of the nuts have already become rancid, and the rest of them are on the verge of doing so as well. Hence, if you still wish to utilise these nuts, the time to do so is either now or never.
  3. A bitter flavour is another indicator that the food has become rotten. If you are going to create pesto using pine nuts that have been stored in the refrigerator for a considerable amount of time, you should first try eating a few of the pine nuts to see whether or not they are still edible.

Cooking techniques, secrets, and tips from the kitchen

1. Pine nuts are tiny seeds that have the form of a teardrop and are a tannish hue. Its length is around half an inch. When eaten raw, the seeds have a delicate crunch and most of them have a taste that is similar to sweet butter. Pine nuts are really obtained from pine trees, as their name would imply. There are around 20 different types of pine trees, each of which may yield seeds that are sufficiently big to make it worthwhile to collect them for the purpose of selling them.
2. Pine nuts are a popular food item in many parts of the world, including Europe, Asia, and United States. They may be present in their whole in foods such as meat, fish, salads, or baked items. Moreover, pine nuts are ground into a powder or crushed and used to other meals, such as pesto. They are most often seen in pignoli cookies, an Italian-American sweet delicacy that consists of a dough composed of almond flour and is topped with pine nuts that have been roasted.
3. When you are preparing food for visitors, it is important to keep them informed if you are using pine nuts in the dish. The vast majority of individuals who are allergic to other types of nuts also react negatively to pine nuts.
4. Toasting pine nuts in the oven ensures that they will turn out uniformly and wonderfully brown.
   • Prepare a baking sheet with a rim by lining it with parchment paper and preheating the oven to 350 degrees. It is essential to have a sheet with a rim around it in order to prevent any of those priceless seeds from falling to the bottom of the oven. In addition, the use of parchment paper helps prevent the seeds from catching fire.
   • It is not required that you gently toss the pine nuts in olive oil and salt; however, you may do so if you so like. The pine nuts should be arranged in a single layer on the baking sheet.
   • Bake for 5 to 7 minutes at 350 degrees Fahrenheit, or until the bread is gently browned and aromatic. Halfway through the baking process, give the nuts a little stir.
   • They may be burned very fast, so keep a close eye on the oven and do not take your attention away from it for even a second. Take them out of the pan as soon as you determine that they are done cooking to prevent the heat from the baking sheet from continuing to cook them.
5. Toasted pine nuts may be made on the stovetop by using a pan and a stovetop. This method is fast and simple, but the pine nuts only become partially toasted.
   • If you so like, you may give the pine nuts a quick toss in oil and a pinch of salt before toasting them; however, the pine nuts already contain natural oils that will speed up the process.
   • Place the pine nuts in a frying pan and sauté them on the stove over medium heat, stirring them around often. The process of toasting pine nuts in a skillet takes just two to five minutes.
   • Keep a tight eye on the nuts, and as soon as they begin to turn golden and toast, transfer them from the pan to a dish. Leaving the nuts in the hot pan will cause them to continue to cook.
6. Ground pine nuts may be found in the aisles of many supermarkets, and they are often used in confections and baked products. If you are unable to get ground pine nuts at your neighbourhood market or specialty shop, you may easily prepare them at home. Put the calculated number of pine nuts into a spice grinder or food processor and pulse them until they reach the appropriate consistency.
7. Pine nuts go well with citrusy aromatics like orange and lemon, aromatic herbs from the northern Mediterranean like thyme, rosemary, basil, and bay leaf, and sweetly fragrant savoury spices like paprika, cumin, cinnamon, clove, nutmeg, and allspice. Sardines, anchovies, olives, and cheese are just a few examples of salty items that mix well with one another.

History of pine nuts from the beginning until today

• What we do know about the history of pine nuts is that they were often found in the remains of Pompeii’s wrecked kitchens. This is one of the few facts that we have regarding the history of pine nuts. There is evidence to suggest that the first Roman legions to explore England had a stock of pine nuts with them in addition to the other provisions that they had taken with them.
• Pliny The Elder looked at pine nuts as well, and during this time period, honey was occasionally used to preserve them. Pine nuts were also studied by the Elder. In ancient Greece, pine nuts were often wrapped in grape leaves that were already full of food, and in Chinese culture, the nuts themselves were often used to produce candies and other sweets.
• It is also well known that the Native Americans who inhabited the western regions of the United States and Canada consumed them on a regular basis. Before being stored in crocks for the winter months, their shells were customarily crushed into meal after having been painstakingly chosen and shelled. According to the American Journal of Botany, ethnobotanists have found evidence of previous ingestion of pine nuts by carbon dating materials uncovered in archaeological digs. The evidence was found in the form of pine nut shells. A few of them go back as far as six thousand years at the earliest.
• Ever since the Palaeolithic period, when they were first found, people in both Europe and Asia have used pine nuts in food. In addition to being used in the preparation of meat, fish, salads, and vegetable-based dishes, they are also often used into the process of baking bread.
• The Pinus pinea tree is the source of pine nuts, which have been traditionally used throughout Europe and the Middle East (stone pine). They are easily distinguishable from pine nuts that are native to Asia because to their more slender shape and more uniform flesh, both of which contribute to their higher price. In addition to this, Asian pine nuts are often used because of the lower cost of using them, especially in meals that are less expensive.
• The speciality coffee known as pión, which derives its name from the Spanish word for pine nut, is native to the southwestern United States, in especially the state of New Mexico. It is often a dark roast with a robust flavour that is reminiscent of nuts and pine needles. For this function as well as for consumption as a snack, roasted pine nuts that have been given a mild salting may be purchased by the side of the road in cities located all throughout the state of New Mexico.