Deanna
07-02-2000, 10:12 AM
Preparing to try a Quinoa salad recipe today, and need to go pick up some pine nuts. Recipe calls for 2 Tablespoons, and the package is about $6.00. So I thought I'd do a little research into what exactly makes these little nuts so darn expensive...now that I know, I thought I'd share with you...
And I'm out the door to Wild Oats, where they sell everything in bulk, and hopefully the pine nuts so I can buy EXACTLY the quantity I need!
http://www.foodsubs.com/Photos/cpinola.jpg
PINE NUTS: Also called Indian nut, piņon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive.
Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like a squat triangle. Its pungent pine flavor can easily overpower some foods.
Pine nuts can be found in bulk in nut shops and health-food stores, and packaged in many supermarkets. The Chinese variety will more likely be available in Asian markets.
Because of their high fat content, pine nuts turn rancid quickly. They should be stored airtight in the refrigerator for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a variety of sweet and savory dishes and are well known for their flavorful addition to the classic Italian PESTO. See also NUTS.
Substitutes: chopped almonds OR chopped walnuts (this is a common variation in pesto) OR raw cashews OR peanuts OR sunflower seeds
[This message has been edited by Deanna (edited 07-02-2000).]
And I'm out the door to Wild Oats, where they sell everything in bulk, and hopefully the pine nuts so I can buy EXACTLY the quantity I need!
http://www.foodsubs.com/Photos/cpinola.jpg
PINE NUTS: Also called Indian nut, piņon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive.
Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like a squat triangle. Its pungent pine flavor can easily overpower some foods.
Pine nuts can be found in bulk in nut shops and health-food stores, and packaged in many supermarkets. The Chinese variety will more likely be available in Asian markets.
Because of their high fat content, pine nuts turn rancid quickly. They should be stored airtight in the refrigerator for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a variety of sweet and savory dishes and are well known for their flavorful addition to the classic Italian PESTO. See also NUTS.
Substitutes: chopped almonds OR chopped walnuts (this is a common variation in pesto) OR raw cashews OR peanuts OR sunflower seeds
[This message has been edited by Deanna (edited 07-02-2000).]