Pinjekärnor

Pinjekärnor, also known as pine nuts, are the edible seeds of pine trees. They are small, oval-shaped, and have a delicate, slightly sweet, and buttery flavor. Pinjekärnor are a popular ingredient in many cuisines, particularly Mediterranean and Middle Eastern dishes. They are often used in pesto, salads, and as a garnish for various savory and sweet preparations.

The harvesting of pinjekärnor is a labor-intensive process. The seeds are found within the pine cones of certain pine species, such as the Italian stone pine (Pinus pinea). Once mature, the cones are collected, dried, and then shaken or agitated to release the seeds. The seeds are then de-shelled to reveal the kernel.

Nutritionally, pinjekärnor are a good source of protein, fiber, and healthy fats, particularly monounsaturated fats. They also contain vitamins such as vitamin E and B vitamins, as well as minerals like magnesium, zinc, and iron. However, they are relatively high in calories due to their fat content.

A common culinary use for pinjekärnor is in the preparation of pesto Genovese, a sauce originating from Genoa, Italy. In this sauce, pinjekärnor are blended with basil, garlic, Parmesan cheese, and olive oil. They also add a pleasant crunch and rich flavor to rice dishes, stuffings, and baked goods. When toasting pinjekärnor, it is important to do so gently to avoid burning, which can make them bitter.