Puunpähkinät

Puunpähkinät refer to the edible seeds of various woody plants and are commonly listed among tree nuts. They are a staple in many cuisines and are consumed as snacks, in baking, and as ingredients in dishes worldwide. The term covers a range of species that produce hard-shelled seeds, including almonds (manteli), hazelnuts (hasselpähkinä), walnuts (saksanpähkinä), cashews (cashewpähkinä), pistachios (pistaasipähkinä), Brazil nuts (brasilianpähkinä), macadamias (makadamiapähkinä), and pine nuts (pinjansiemen). Pine nuts are technically seeds from pine cones, and some sources treat them separately from true tree nuts.

Cultivation and harvest: Puunpähkinät grow on a variety of deciduous and evergreen trees. Harvest times, processing methods, and post-harvest handling differ by species and region. Typical processing includes drying, shelling, roasting, or oil pressing. Due to high fat content, proper drying and storage are important to maintain quality.

Nutritional value: Tree nuts are energy-dense and rich in healthy fats, protein, fiber, and micronutrients such as vitamin E, magnesium, manganese, and selenium. They are often recommended as part of a balanced diet but should be consumed in moderation due to their calorie density.

Allergen and safety: Tree-nut allergies are among the most common food allergies and can trigger severe reactions in some individuals. Cross-contamination in production facilities is a concern, so products may carry appropriate warnings. People with known allergies should avoid tree nuts unless advised otherwise.

Culinary uses and storage: Puunpähkinät are used whole, chopped, or ground in baked goods, savory dishes, pesto, dairy-free alternatives, and snacks. Store in a cool, dry place; refrigerating after opening can extend shelf life.