Best of Shelf
the caviar of nuts
aka $$$
Pine Nuts: The Delicacy and Its Challenges
Pine nuts, often referred to as the caviar of nuts, and they are delicious but pricey. Whenever anything is dubbed the "caviar" of something, you know it's going to be expensive, and pine nuts are no exception. But stick with me; there's more to this story.
The caviar of nuts, and they are delicious but pricey
The funny thing about pine nuts is that they’re not actually nuts. Pine nuts (also called pignoli or piñón nuts) are the seeds of pine trees and can be found in pine cones. According to Michigan State University, the pine nuts we buy usually come from stone pine and pinyon pine trees because they produce larger seeds that are better for eating and easier to harvest.
Pinyon Stone Pine
They are a prized ingredient around the world, known for their rich, buttery flavor, and they’re a key component in pesto. But I’ll be honest—some of us have been known to shove a handful into our mouths, not thinking about the cost per mouthful or the potential for "pine mouth." Spoiler: I didn’t listen.
Me realizing what I may have done…
The Long Wait for Pine Nuts
Pine nuts are expensive for a reason. Pine trees take their sweet time maturing—anywhere from 10 to 40 years. Compare that to almond trees, which take two to four years to produce. Yep, don’t chug that almond milk too quickly, kids. This long maturation period definitely changes things.
Most pine nuts consumed in the United States are imported from China, the world's largest producer, accounting for 64% of global exports. Pine nuts grow in forests in their native countries of China, Russia, North Korea, and Pakistan, not on farms. Interestingly, a significant portion of in-shell pine nuts from other top-producing countries are exported to China, processed, and then re-exported.
Harvesting Pine Nuts: No Easy Task
Harvesting pine nuts is no easy feat. Pine cones take many months to grow the seeds that become pine nuts, and even then, the pine nuts aren’t ready to be harvested until the pine cones fully bloom. To speed up the process, pine cones are placed in burlap sacks and left out in the sun. But before that, pickers have to climb really high in those prickly trees to get the cones. After sitting in the sun, extracting the pine nuts becomes slightly easier—emphasis on slightly.
On top of that, pine nuts have a second shell that also has to be removed. Are you beginning to forgive the high price yet? The shell can vary from very thick and challenging to remove to thinner and easier to handle.
The many layers.
The Peculiarity of Pine Mouth
In recent years, some consumers have experienced a condition known as "pine mouth" or "pine nut syndrome," where everything eaten tastes bitter or metallic for a few days after consuming pine nuts. Remember me mentioning I tossed back a small handful? Well, guess what? Yep, pine mouth.
This condition is believed to be caused by a particular species of pine nuts, specifically Pinus armandii, often sourced from China. Despite all sorts of research, the exact cause of pine mouth remains unclear.
Close Encounter with the Third Kind
My own experience with pine mouth happened around 2010, a time when there seemed to be a lot of discussion about this unusual condition. I had consumed (aka tossed back) a small handful of toasted pine nuts sitting in a dish in the ZZest kitchen. First, I should have considered the cost of my stupid choice, and then I should have remembered the forbidding tale I had heard a few weeks earlier from my friend Paul. He had pine mouth and told me his tale of woe that lasted several weeks. Within a day, I noticed everything I ate and drank had a bitter, metallic taste. At first, I was only slightly curious, but as the days went on, I remembered what Paul had told me. I had pine mouth! I think it last 2 weeks or so.
I had pine mouth.
My recent research still suggests that pine mouth is associated with pine nuts from China, likely sourced from different pine tree species not typically used for consumption. Since then, I have avoided pine nuts from China and sought higher-quality alternatives from other regions, specifically Italy. I’m sure I’ve had some pestos here and there laced with those Chinese culprits, but fortunately, I have not experienced pine mouth again.
The Quest for Quality Pine Nuts
My sources for Italian pignoli have dried up, so I've been searching and found Wilderness Poets in Oregon. They emphasize sourcing only the best organic pine nuts, which are often more expensive but perceived as safer and of higher quality. I can't determine if they're grown in the U.S., but they are really quite nice—rich and buttery. They call out to me to grab a handful.
But these puppies are $18.95 for 3.5 oz, so I reserve them for the perfect little finishing touch. Honestly, they transform a simple dish into something sublime. However, please, please keep an eye on them when toasting—they burn ever so easily. I toast them in a pan on the stove and don’t move until they're done. Then, I dump them on a plate to cool.
These are fantastic! $18.95
Storing and Enjoying Pine Nuts
To extend their life, store pine nuts in the refrigerator or freezer. I must confess, I had an unopened bag in my drawer for nine months, and they were perfect. But don’t do that—get your money's worth.
Simple Uses for Pine Nuts
Here are some simple uses for pine nuts. I've even made pesto with them once—I couldn’t resist when the basil was perfect and the tomatoes were calling. And no, I won’t mix in walnuts with them. If I’m going to cheap out, I’ll use only walnuts.
So, that’s the story of pine nuts: delicious, expensive, and a bit of a gamble. Enjoy them wisely!
Roasted Carrots with Harissa, yogurt, pine nuts and lots of herbs
Ingredients
8-10 thin carrots- peeled
1 tablespoon honey
2 tsp harissa
1 tsp cumin
salt and pepper to taste
2 tsp extra virgin olive oil
½ cup greek yogurt or labaneh
¼ cup toasted pine nuts
1 lemon zested
1 small handful of fresh cilantro
1 small handful of fresh parsley
finishing salt
directions
1. Preheat the oven to 450 degrees F.
2. In a roasted pan place the carrots with the harissa, olive oil, honey, cumin salt and pepper. Place into the oven for 20-25 minutes and roast until golden and slightly burnt on the edges. Remove from the oven and plate.
3. Spread a nice amount of the yogurt on the bottom and gently lay on the warm carrots. Sprinkle over the toasted pine nuts and grate over the lemon zest. Place a handful of the fresh herbs on top and drizzle with some olive oil. Finish with a sprinkle of finishing salt and serve.
What to make this recipe the “caviar” of roasted carrots salad. Drizzle Pomegranate Paste over the top. The brand I carry Oleavia and it’s bright and beautiful and yeah, you’ll notice a hefty price tag. But, let’s make sure we find you more things to make with it.