Pinnos

Pinnos are a type of edible pine nut harvested from various species of pine trees. These small, nutrient-dense seeds are a staple in the diets of many cultures, particularly in the Mediterranean and Middle Eastern regions. The most commonly consumed pinnos come from the stone pine (Pinus pinea), which has been cultivated for its nuts for thousands of years. Other species, such as Pinus cembra and Pinus koraiensis, also yield edible nuts.

The process of harvesting pinnos is labor-intensive. The pine nuts are contained within large, woody cones that take several years to mature. Once the cones are collected, they must be opened, often through drying or exposure to heat, to release the small, teardrop-shaped seeds. The seeds are then shelled to reveal the edible kernel. Pinnos have a rich, buttery flavor and a slightly chewy texture, making them a versatile ingredient.

Culinary uses for pinnos are widespread. They are a key component of pesto, a classic Italian sauce. They are also commonly used in salads, grain dishes, and as a topping for roasted vegetables and meats. In some cuisines, pinnos are toasted to enhance their flavor and aroma. Beyond their culinary appeal, pinnos are a good source of protein, fiber, and healthy fats, as well as essential minerals like magnesium and zinc. Their nutritional profile contributes to their long-standing popularity as a food source.