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Pine
Nuts
Pinyons or pinaceae
is the genus
There are about 80- diferent pines in the
world, mostly distributed in the northern hemisphere. |
The pine bears
seeds in cones. Among the most familiar pines
in this country are the eastern WHITE PINE, the LONGLEAF
or YELLOW PINE of the Gulf States, the common SCRUB
PINE in Virginia and the eastern seaboard, and the PONDEROSA
or WESTERN YELLOW PINE in the western United States.
The cones that open upon maturity and spread their seeds are usually the female pine
trees. It can take up to 75 years for a pine tree to cone heavily.
It is a slow growing tree. The nuts are never cultivated in orchards
becasue it would take decades to establish and the yield would be low.
Many pine nuts have a resinous or turpentiney flavor. Also we cannot compete with
small animals and birds in gathering the nuts, especially in gathering the nuts being shed
from their cones that lodge in the higher parts of the trees.
For this reason, when the gathering of the nuts is a commercial enterprise - the cones are
often gathered green and allowed to dry in open and protectred ground areas.
Stone Pine
This is the most common pine nut found in American markets.
It is European in origina and is known under the name of the PIGNOLIA or PINE-NUT and to
an increasing degree under the Mexiacn name PINION which originally was applied only to
the seeds of certain American pines of the Southwest. As marketed, these nuts
appear without the shells in the markets and resemble puffed rice.
Raw
Pine Nuts
The Australian Bunya Pine nut was a
major seasonal food source for thousands of years for
Australian Aborigines who lived in the area which
today is called Queensland.
In fact the tribes would have truce from all
disputes during the season the nuts were
available!
The Bunya Pines are huge auracaria pines with enormous
cones the size of a large pineapple and which are a
serious hazard when they fall from the very, very tall
trees in February (late summer in Australia) . The
nuts can be boiled, roasted , etc., and are
absolutely delicious and highly nutritious.
The trees are easily grown from seed and quite
spectacular in shape and size, but not suitable for a
small garden! The Bunya Mountains National Park
in south-east Queensland harbour thousands of
these beautiful and spectacular trees.
Read more about the pine nut at
www.pinenut.com
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| Tip of the
day learn how to temper
chocolate by reading
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Our
favorite recipes
Chocolate Caramels
a thoughtful gift
2-1/2 cups sugar
1 cup corn syrup
1 cup water
1 cup light cream
1 cup butter 2 sticks)
3 squares unsweetened chocolate
1-1/2 oz piece parafin cut into small pieces (1-1/2" squares)
Combine all ingredients into a 4 quart heavy saucepan. Stir and cook
over medium heat until sugar is dissolved and butter and parafin are melted. reduce
heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes)
Continue stirring continuously and vigorously to prevent scourching, to a
firm ball stage. (248 degrees). (another 20 minutes)
Remove from heat and pour into a lightly buttered 9" square pan.
When candy gets firm, mark into 3/4" strips with a knife. When candy is
cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into
squares. wrap individually with waxed paper. Makes about 120 caramels or 2-1/2
pounds.
More recipes
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Little known facts
Caramel and Butterscotch are made in
similar ways to toffee, as is fudge. The difference is in the degree of boiling
temperature and the ways in which they are cooled. This whole process uses high-heat to
convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply
variations of this process.
more
about candy
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Half a century of fun
The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane,
Washington. Over the years The Nut Factory has grown into a large snack food manufacturer.
We ship over 400 product every day to businesses everywhere throughout the United States.
Our history
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