Pine Nuts
Pinus pinea · Pinus koraiensis · pine nuts
Pine Nuts: what every chef needs to know
Pine nuts are the edible seeds of certain pine trees, with two species dominant in trade: the Mediterranean stone pine and the Asian variety. The Mediterranean variety is larger, creamier in flavour and considerably more expensive. The Asian variety is more pear-shaped with a less pronounced flavour. Pine nuts are essential in pesto Genovese (with basil, Parmesan, garlic and olive oil) and in gremolata. A known side effect of some pine nuts is "pine mouth" or pine nut syndrome: a persistent, bitter metallic aftertaste appearing 1–3 days after consumption that can last for days. This syndrome is not dangerous but is unwanted in a restaurant setting. Always buy from reliable suppliers who can guarantee the species.
Pine Nuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — 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: NEVO 2023 / USDA FoodData Central.
Pine Nuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Pine Nuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
pine nuts are klein and roasting quickly; ogen there goed at and haal of heat as soon as golden brown
on baking paper in één laag; halverwege omscheppen for gelijkmatige colour
traditional pesto Genovese is in a mortar ground; blender provides fijnere but less authentic texture
raw over pasta, salad of kaasplank strooien for crispy texture and creamy flavour
Pine Nuts: 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: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Mediterranean harvest: autumn (cones ripen over 3 years). Fresh cones are opened with steam; nuts are then dried.
Pine Nuts: 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.
Frequently asked questions about Pine Nuts
What is "pine mouth" and how do I prevent complaints in my restaurant?
"Pine mouth" or pine nut syndrome is a bitter, metallic aftertaste appearing 1–3 days after consumption of certain pine nuts, persisting for days. It is caused by specific species (Pinus armandii, P. massoniana). It is not an allergy and not dangerous. Purchase from suppliers who certify the species as Pinus pinea (Mediterranean) or Pinus koraiensis (Asian, lower risk). Document your supplier in the HACCP log.
Must pine nuts be declared as an allergen on the menu?
Yes, always. Pine nuts are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to pesto, salads, pasta and garnishes. Also inform guests about the non-allergic "pine mouth" risk when asked.
How do I keep opened pine nuts fresh for longest?
Pine nuts contain high levels of unsaturated fat and are susceptible to rancidity. After opening store immediately in an airtight container in the refrigerator (4°C/39°F). Maximum 1–2 months. Freezing (-18°C/0°F) extends shelf life to 6 months. Toast just before use for the best result.
At what temperature should you store Pine Nuts?
Store Pine Nuts at cool and dry, <20°C, preferably refrigerated after openen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pine Nuts professionally?
The primary professional technique for Pine Nuts is Roasting (dry, frying pan) at middelhoog vuur, droge pan for 3-5 minuten, voortdurend roeren. Always verify core temperature with a calibrated probe thermometer.
Does Pine Nuts contain allergens?
Pine Nuts contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
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.
All information is subject to the KitchenNmbrs Terms and Conditions.
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
