Pine nut

Pine nuts are the edible seeds of pine trees (Family Pinaceae, genus Pinus), particularly (in the U.S) the nut pines or Piñon pines (Pinus edulis and Pinus monophylla), and the Gray pine (Pinus sabineana). They are also known as Indian nuts, as they were harvested and eaten by Native American tribes. In Europe, pine nuts usually come from the Stone pine (Pinus pinea), which is cultivated for the nuts, and in Asia from the Korean pine (Pinus koraiensis, the most important species in international trade) and the Chilgoza pine (Pinus gerardiana). Pine nuts are also called pignolia in Europe.

Pine nuts are high in protein, and have been eaten in Europe since well before the days of the Roman Empire. They are also a source of dietary fibre. Pine nuts are frequently added to meat, fish, and vegetable dishes, and are used in chocolates. They are an essential component of pesto.

When first extracted from the pine cone, pine nuts are covered with a hard shell, thin in some species, thick in others. Unshelled pine nuts have a long shelf life if kept dry and refrigerated (at -5 to +2°C), but the shell must be removed before the nut is eaten; shelled nuts (and unshelled nuts in warm conditions) deteriorate rapidly, becoming rancid in a few weeks. Pine nuts are commercially available in shelled form.

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The seeds of the monkey puzzle tree (Araucaria araucana) of Chile and the bunya-bunya pine of Australia (Araucaria bidwillii) are also sometimes called pine nuts.