Pine Nuts (Pignoli)
Pinus pinea · pinoli · pine nuts
Pine Nuts (Pignoli): what every chef needs to know
Pine nuts (also called pignoli or pinoli in Italian) are the edible seeds of certain pine trees, primarily the Italian stone pine from the Mediterranean basin. Pinus pinea is the only species optimally suited for culinary use. Other pine species are associated with "pine mouth syndrome" (dysgeusia): a bitter, metallic aftertaste appearing 1–3 days after consumption and persisting 2–6 weeks, believed to be caused by free fatty acids in these other species. For commercial kitchens: use exclusively Pinus pinea. The flavour is delicate, lightly sweet and creamy, characteristic in pesto alla Genovese, tarator sauce, Arabic rice preparations and Mediterranean salads. Pine nuts are an EU-14 tree nut allergen. They turn rancid quickly thanks to the high unsaturated fat content; refrigerate and use within 4–6 weeks of opening.
Pine Nuts (Pignoli): nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 12147) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 12147).
Pine Nuts (Pignoli): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
iconic Ligurische sauce of fresh basil, Parmigiano-Reggiano, Pecorino, garlic, olive oil and pine nuts; protected as DOP-product in her authentic preparation. the quality of the pijnboompit (Pinus pinea) is defining for the fijnheid of the flavour.
cold soup of sauce of pine nuts, garlic, lemon and olive oil; in the Bulgaarse versie also yoghurt and cucumber; in the Levantijnse versie tahini and parsley. served cold as starter of sauce at roasted meat.
classic Catalo-Siciliaans dish of fried spinach with roasted pine nuts, sultana-raisins and garlic in olive oil; the sweet-nutty combination is a Mediterranean basisrecept.
Pine Nuts (Pignoli): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
pine nuts roasting very quickly through the high vetgehalte; never onbewaakt let; as soon as golden brown and nutty geurend: directly of the heat af on a cold bord storten
mortar basismethode: first garlic and salt vijzelen, then roasted pine nuts, then basil (not to finely), then Parmigiano-Reggiano, then olive oil; add oil always as laatste to
Maal pine nuts with garlic, lemon, tahini and olive oil to a gladde crème for Bulgaarse/Levantijnse tarator; use as sauce at roasted meat or as dip
Pine Nuts (Pignoli): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pine Nuts (Pignoli): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Pine nuts are harvested in autumn (cones ripen over 3 years). As a processed product they are available year-round, but hulled pine nuts are susceptible to oxidation: always refrigerate.
Pine Nuts (Pignoli): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pine Nuts (Pignoli): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the mineral, almond- and bloesemtonen of Sardinian Vermentino complement the soft romigheid of pine nuts in pesto and Mediterranean salads; bitter aftertaste pairs with basilicumtonen.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG
the full, nutty and citrus-mineralige flavour of Greco di Tufo from Campania pairs with the delicate romigheid of pine nuts in pesto and Mediterraanse dishes; the light amandelafdronk sluit to.
- Greco di Tufo DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pine Nuts (Pignoli)
At what temperature should you store Pine Nuts (Pignoli)?
Store Pine Nuts (Pignoli) at 4-8°C refrigerated (opened); gesloten packaging: 15-20°C dry and dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pine Nuts (Pignoli) professionally?
The primary professional technique for Pine Nuts (Pignoli) is Roasting dry pan at 170°C droge koekenpan of oven for 3-4 min, voortdurend keren. Always verify core temperature with a calibrated probe thermometer.
Does Pine Nuts (Pignoli) contain allergens?
Pine Nuts (Pignoli) contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Pine Nuts (Pignoli)?
Pine Nuts (Pignoli) provides 673 kcal, 13.7g protein and 68.4g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 12147).
When is Pine Nuts (Pignoli) in season?
Pine Nuts (Pignoli) is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
