Nuts
Pine Nut
صنوبر
Lebanon
Long slim kernels from the stone pines of the mountain forests, fried in butter and scattered over rice, kibbeh and hummus.
Original eatfuls sticker artwork
What it is
A closer look at Pine Nut.
Long slim kernels from the stone pines of the mountain forests, fried in butter and scattered over rice, kibbeh and hummus.
What to look for
Know it when you find it.
The long Mediterranean kernel is sweeter than the short round Asian one and costs several times as much. Fry them separately and add at the end.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pine Nut.
Lebanon
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Walnuts from the wild walnut forest above Arslanbob in Jalal-Abad, the largest naturally occurring walnut stand in the world.
Valais, Switzerland
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An autumn dish of roasted chestnuts served with Valais dried meat, cheese, butter and local wine, eaten together as a rustic meal.
Australia
Bunya Nut
The huge edible seed of the bunya pine, a Queensland rainforest araucaria. Gathered from fallen cones the size of bowling balls and eaten roasted or boiled like a chestnut, it anchored Aboriginal Bonyi gatherings long before colonisation.
Pará, Brazil
Castanha-do-Pará
Large Amazonian Brazil nuts sold whole or roasted, with a buttery crunch and a strong regional identity.
Siberia, Russia
Cedar Nuts
Кедровые орехи
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Central African Republic
Akpakpa
Protein-rich seeds from certain cucurbits, ground into a thickening paste for soups and stews; known as akpakpa in the Central African Republic and used much like egusi across West Africa.