piñón

Piñón is the Spanish term for the edible seeds of pine trees, commonly known in English as pine nuts. The word typically refers to seeds from several Pinus species whose cones mature and release the edible kernels, notably Pinus pinea of the Mediterranean and the piñon pines of North America, Pinus edulis and Pinus monophylla. Pine nuts are small, elongated seeds with a pale ivory kernel enclosed in a hard shell. They are harvested from mature cones, shelled, and sometimes blanched before use.

In cooking, piñón is valued for its delicate, buttery flavor and creamy texture. They are eaten raw or roasted, salted or lightly seasoned, and used in a variety of dishes, including salads, breads, pastries, and especially pesto. In the southwestern United States and parts of Mexico, piñón nuts have long been a staple food for Indigenous peoples, forming a significant component of regional cuisines and ceremonial foods. Harvests depend on the species and climate; drought and heat can reduce yields, and many piñón groves are managed to sustain production.

Nutritionally, pine nuts provide fats, particularly healthy unsaturated fats, along with protein, fiber, vitamins, and minerals. They are also a common allergen for some individuals.

Other uses of the term piñón include its mechanical meaning as pinion, the gear that engages with a rack or with another gear in steering systems and various machines. In Spanish, piñón can also appear in place names or as a surname.