The correct pronunciation of Pinon is "pin - yon". In practical usage - This is not a second spelling. Watch for this misspelling - you might mistakenly buy Nevada pine nuts. Pine trees are common, less known perhaps is the fact that some members of the pine family also bear edible seeds or "nuts". Pine nut varieties that have different names are from different species of Pine trees. Pinon is a name derived from the Spanish word for pine nut.
Pinon nuts come specifically from the pine tree species: pinus edulis. They taste different from other varieties. The pinon pine tree is a two-needled pine which grows wild in high desert mountain areas of Colorado, New Mexico, Arizona, and Utah. These edible nuts are not to be confused with the "single needle" pine tree from Nevada.
The pinon nut grown primarily on Indian reservations in the Southwest United States is normally roasted in the shell. Their availability is rather scarce, and the pinon nut must first be removed from the shell prior to consumption. New Mexico Pinon nuts are very difficult to harvest, hence their cost. Pine nut development in North America is modest in comparison with that in Europe. The Italian pine tree, with superior timber, is larger and grows faster than the stunted pinon of the southwestern United States.
This nut can be eaten, but commercially marketing relatively limited because of the size and the result is that there are not many, some of which is a by-product of wood cultivation. China and Italy is the main producer of pinon nuts in the world. Nutrients from the pine nuts tend to vary depending on the species, with stone pine Pinus pinea have the highest protein levels.
Pine nuts are also a significant source of food fiber. Pinon nuts protected by a relatively thick shell depending on the species. Most of the nutrients stored in the embryo of the seed. Pine nut that has been peeled can be eaten directly. Pine nuts have a relatively old age save even though it has peeled, for stored in dry air and cold. Pine nuts can be utilized appropriately fruit, as crushed into flour to make marzipan, dry fried into snacks, to be burned and crushed to be used as raw material for drinks a coffee substitute.
Pinon nuts are the raw material of pesto sauce in Italy. You may be familiar with pine nuts—the teardrop-shaped, delicious little nut that is often used in making pesto and in the cooking of other dishes. Pine nuts also called pignoli are the edible seeds of pine trees. Seeds are the inner, usually edible part of a hard, inedible nut casing. Pine nuts are one of the more expensive nuts on the market because of the time required to grow the nuts and the effort to harvest the seeds from their protective encasement.
Approximately 20 species of pine trees produce pine seeds that are large enough to harvest. The most commonly harvested seeds come from four particular pine tree varieties: the Mexican pinon Pinus cembroides , the Colorado pinion P.
It takes anywhere from 15 to 25 years for the trees to begin producing the seeds and up to triple that time for them to reach top production. The majority of the North American harvest comes from wild, uncultivated trees. For the most part, the seeds are harvested by hand, a contributing factor to their expensive price tag. The pine seeds are found in the pine cones and take about 18 months to mature. Since the pine nuts are ready to harvest 10 days or so before the cone begins to open, they are very difficult to remove.
To speed up and ease the process, the cones are placed in a burlap bag and left in the sun to dry for 20 days. Next, the cones are smashed, releasing the seeds, which are then separated from the cone by hand. This is another very time-consuming and patient-testing task. The pine cone is not the only covering for the seed; each pine nut has a second shell that must be removed before eating.
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