The pine nuts (also called piÃÆ' Â ± on or pignoli /pin'y? l?/) are the ones can be eaten pine seeds (Pinaceae family, genus Pines ). Approximately 20 species of pine seeds are large enough to harvest; in other pines, the seeds are also edible, but too small to be of value as a human food.
Video Pine nut
Geographic species and distribution
In Europe and places where Mediterranean climate species are widely harvested, Korean pine ( Pine koraiensis ) in northeastern Asia (the most important species in international trade), and pine chilgoza ( Pinus gerardiana i>) in the western Himalayas. Four other species, Siberian pines (Pin Pine sibirica), Siberian dwarf pine ( pumila pine ), Chinese white pine ( Pinus armandii ) and lacebark pine ( Pine bungeana ), also used for lower levels. Russia is the largest producer of pine nuts in the world followed by Mongolia which produces more than 10,000 tons of nuts grown in the forest each year, the majority of which are exported to China. Afghanistan is an important source of pine nuts, behind China and Korea.
The pine nuts produced in Europe mostly come from stone pine (
In North America, the main species are three pinyon pines: Pinyon Colorado (Pinus edulis), single leaf pinyon ( monophylla pine ), and Mexican pinyon ( Pinus cembroides ). The other eight pinyon species are used for small levels, such as gray pine (Pinus sabineana), Pinus Coulter (Pin Pine coulteri), Torrey pine ( Torreyana pine ), pine sugar ( Pine lambertiana ) and Parry pinyon ( Pine quadrifolia ). Here, the bean itself is known by the Spanish name for pinyon pine: piÃÆ' Â ± on (plural: piÃÆ' Â ± ones ).
In the United States, pine nuts are mainly harvested by Native Americans, especially the Uto-Aztecan tribe: Shoshone, Paiute Navajo [Dine], and Hopi, and Washoe. Certain agreements negotiated by tribes and laws in Nevada guarantee the right of Native Americans to harvest pine nuts.
The seeds of monophylla pine, commonly known as the Nevada Soft Shell Banana, are harvested by commercial harvesters in Nevada, and sold throughout the western US.
List of species
For those who want to grow edible landscapes, this is a more commonly used species.
- Old World
- Pine pinea - Mediterranean Stone Pines
- Pine cembra - Swiss Pine
- Pine koraiensis - Korean Pinus
- Pinus gerardiana - Chilgoza Pinus
- Pinus sibirica - Siberian Pinus
- Pine pumila - Siberian dwarf pine
- Pine armandii - Chinese white pine
- Pine bungeana - lacebark pine
- New World
- Pine cembroides - Mexican pinyon
- Pine orizabensis - Orizaba pinyon
- Pinus johannis - Johann pinyon (including P. discolor - Border pinyon)
- Pinus culminicola - Potosi pinyon
- Pine Remota - pinyon or Texas pinyon paper
- Pine edulis - Two needles piÃÆ' Â ± on or Colorado pinyon (when grown in Colorado)
- Monophylla pine - Pinyon single leaf
- Pine quadrifolia - Parry pinyon
Maps Pine nut
Pollination and seed development
Species of pine nuts (beans) will take time depending on the right species (eg 36 months for stone pine seeds) to complete maturity; to achieve full maturity, environmental conditions must be profitable for the tree and its cone.
For some American species development begins in early spring with pollination. A small cone, the size of a small marble, will form from mid-spring to late summer; the premature cone will then become and remain inactive (with the cessation of growth) until the following spring. The cone will then begin to grow until it reaches maturity near the end of summer. The ripe pussy on the pine seed is ready to be harvested ten days before the green cone begins to open. The cone is harvested by placing it in a burlap bag and exposing it to a heat source like the sun to begin the drying process. It takes about 20 days until the cone is fully open. Once completely open and dry, the seeds can be easily extracted in various ways. The most common and practical method of extraction used is the repetitive repetition of a conical burlap bag (s) against a rough surface to cause the cone (s) to rupture, leaving only the work of separating by hand the seed from the residue in the bag.
Another option for harvesting is to wait until the cone is open in the tree (as is natural) and harvest the cone from piÃÆ' on the pine, followed by the above-mentioned extraction process. Falling seeds can also be collected under trees.
Ecology and status
In the United States, millions of hectares of productive pinyon pine wood have been destroyed due to land conversion, and in China, destructive harvesting techniques (such as cutting off all branches for harvesting cones) and removing trees for timber have caused losses in production capacity.
Production height and pine
The height of pinyon pine is an important determinant of the quantity of pine cone production, and therefore, will largely determine the number of pine nuts the tree will produce.
The production of an American Pinyon pine cone is most commonly found at altitudes between 6,000 feet (1,800 m) and 8,500 ft (2,600 m), and ideally at 7,000 feet (2,100 m). This is due to higher temperatures at altitudes lower than 6,000 feet (1,800 m) during the spring, which drains moisture and moisture content (especially snow packs) that provide for trees throughout spring and summer, causing little food for pine cones maturity.
Although there are other environmental factors that determine ecosystem conditions (such as clouds and rain), without sufficient water, trees tend to abort cones. High humidity encourages cone development. There are certain topographic areas found at lower altitudes, such as the shaded valley, where moisture remains constant throughout spring and summer, allowing pine seeds to ripen fully and produce seeds.
At an altitude above 8,500 feet (2,600 m), the temperature drops substantially, drastically affecting the inactivity of the cone. During the winter, frequent dramatic temperature changes, along with draining, strong winds, make cones susceptible to frozen drying that permanently destroys them; in this case, the growth is inhibited and the seeds wither.
Physical Characteristics
Pine beans contain 10-34% of proteins depending on the species, with stone pine having the highest content. They are also a source of dietary fiber. When first extracted from a pine cone, they are covered with a hard shell (seed shell), thin in some species, thick in other parts. Nutrition is stored in the embryo (sporophyte) at the center. Although the beans are in the culinary sense, in the botanical sense the pine nuts are seeds; into gymnosperms, they have no karpel (fruit) outside.
Shells should be removed before the pine nuts can be eaten. Uncoated pine nuts have a long shelf life when stored dry and cooled (-5 ° C (23 ° F) to 2 ° C (36 ° F)); peeled peanuts (and unprocessed beans in a warm condition) deteriorate rapidly, become rancid in weeks or even days in warm humid conditions. The pine nuts are commercially available in peeled form, but due to poor storage, can have a bad taste and may have been rancid at the time of purchase. As a result, pine nuts are often frozen to maintain the taste.
European pine nuts can be distinguished from Asian ones with a greater length than thickness; The Asian pine nuts are stubbier, shaped somewhat like long corn kernels. American pheasants in nuts are known for their large size and are easy to shoot. In the United States, P. edulis , the hard shells of New Mexico and Colorado, became a species sought after by the postal trading system, and Navajo people using peanuts as a means of trading. Italian pine ( P. pinea ) was brought to the United States by immigrants, and became a favorite food along the East Coast in the early 1930s, when American pine bumper crops were available at Cheap.
Culinary used
Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are often added to meat, fish, salad and vegetable dishes or baked into bread.
In Italy they are called pinoli (in the US they are often called pignoli , but in Italy pignolo is actually a much more commonly used word to describe a person cranky, overly fussy or very thorough) and an important component of Italian pesto sauce; the increasing popularity of this sauce since the 1990s has increased the visibility of nuts in America, especially on the West Coast. Torta della nonna (literally "granny cake") is the name of a generic Italian dish that in most families shows old family recipes for any type of cake but is often used for tarts or cakes filled with puddings, topped with pine nuts and optionally sprinkled with sugar. Pignoli cookies, an Italian American special confection (in Italy it will be called biscotti ai pinoli ), made of almond flour formed into a dough similar to a macarun and then covered with pine nuts.
In Catalonia, the sweets are made of small marzipan balls covered with pine nuts, painted with eggs and lightly cooked, and they are called "Panellets". The pine nuts are also featured in the salade landaise in southwestern France. The Nevada, or Great Basin, pine nuts have a sweet and promoted fruit taste because of their large size, sweetness and easy peeling. Pine beans are also widely used in Middle Eastern cuisine, reflected in a variety of dishes such as
Across Europe and the Middle East the traditionally used pine nuts come from
Coffee pine, known as piÃÆ' Â ± ÃÆ'³n (Spanish for pine nuts), is a specialty that is found in the southwestern United States, especially New Mexico, and is usually dark roasted coffee with bean flavor the deep; burnt and salty pine nuts can often be found on the street side in towns in New Mexico for use for this purpose, as well as snacks.
Flavor Disorder
Pine nuts can cause flavor problems, lasting from a few days to several weeks after consumption. A bitter, metallic, unpleasant taste is reported. No long-term effects are known, with the FDA reporting that there is "no adverse clinical side effects". This phenomenon was first described in a scientific paper in 2001.
The NestlÃÆ' Â © Research Center has hypothesized that nuts from Pinus armandii , which mostly occur in China, are the cause of the problem. The beans of this species are smaller, duller, and more rounded than the typical pine nuts. A 2011 study found results consistent with this hypothesis and also suggested that the chemicals used in the shooting process may be responsible.
Metallic flavor disorders, known as metallogeusians, usually reported 1-3 days after consumption, become worse on the second day and usually last up to two weeks. Case limited and cured without treatment. MÃÆ'¶ller has postulated the hypothesis - to explain both the delayed onset, and the long-lasting, the sensation of metallic or bitter taste - which involves a well-known physiological process known as enterohepatic recirculation (EHR), which M ¶ller describes as a digestive process " recycled "where toxins can potentially circulate through the digestive tract several times.
Nutritional information (per 100 g)
- Calories: 673 kcal
- Carbohydrates: 13.08g
- Fat: 68.37 g
- Fiber: 3.7 g
- Protein: 13.69 g
- Cholesterol: 0 mg
Pine nut oil
The pine nuts can be pressed to extract the pine nut oil, which is appreciated for its light and spicy flavor. One study shows that Korean pine nut oil can suppress appetite.
Other uses
Pine beans have long been a staple food in some Native American tribes. Today, although some tribes still use pine nuts in traditional cooking, others use the hard outer shell of pine nuts as beads for decorative purposes in traditional regalia and jewelry. In the Great Basin region of the United States, collecting pine nuts is a protected right through state law and treaties.
In the northern California region, pine nuts are collected from Gray Pine (or Bull Pine.) Tribes burn designs into hard shells, reflecting the same designs they use in baskets, but often they are left empty, or burned to blacken. It is more commonly used in women's clothing and jewelry.
See also
- Jatjuk - Korean porridge made with pine nuts
- List of edible seeds
References
Further reading
- Farris, Glenn J. (1982). "Pine Nuts as an Aboriginal Food Source in California and Nevada: Some Contrasts". Journal of Ethnobiology . 2 (2): 114-122.
- Farris, Glenn J. "Quality Food: The Quest for Pine Nuts in Northern California." In Before Wilderness: Environmental Management by California natives, comp. and ed. T. C. Blackburn, and K. Anderson, 229-240. Ballena Press Antropological Papers, no. 40. Menlo Park, Calif.: Ballena Press, 1993.
External links
- Dan Charles (2014-10-08). "Love Pine Nuts? Then Protect Pine Forests" . Retrieved 2015-04-19 .
Source of the article : Wikipedia
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