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 Pine nuts were first preserved in honey by the ancient Greek and Roman times.
They have been an important nutrient in many cultures such as Native American Indians, Latinos, Mediterraneans, and the Orientals. They have been, therefore called by many names such as Indian Nuts, pinon, pignon, pignolia, pignoli, pinolos, etc. |
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About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food.
The most popular uses for it are in pesto, as a crunchy salad topper, and in desserts.
Throughout Europe and Middle East the pine nuts used are from Pinus pinea (Stone Pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Pine nuts contain thiamine, vitamin B1 and protein.
The nut is protein packed with all 20 amino acid and very high in concentration in 8 of the 9 amino acids necessary for growth. Pine nuts contain, depending on species, %10–34% protein, with Stone Pine having the highest content.
Turkey has 2 varieties that are commonly used in every day dishes. Bergama variety is considered to be the best quality pine nut in the entire world. It is larger than other varieties and is whiter in color, has a sweeter taste. Aydin variety is slightly cheaper than the Bergama, smaller in size and isn’t as clear white as the Bergama. |
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The cone will grow until the end of summer. The mature pinyon pine cone is ready to harvest ten days before the green cone begins to open. A cone is harvested by placing it in a burlap bag and drying it under the sun. It takes about 20 days until the cone fully opens. Once it is fully open and dry, the seed can be easily extracted. |
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25kg nylon and PP bags.
2x5kg Cotton bags in Carton boxes.
Custom packaging as well as private labels are available according to customer specifications. |
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