Nuts
Pinhão
Brazil
The edible seed of the Paraná pine, a winter staple in southern Brazil. Boiled in salt water and eaten warm, it has a nutty, starchy flavor.
Original eatfuls sticker artwork
What it is
A closer look at Pinhão.
The edible seed of the Paraná pine, a winter staple in southern Brazil. Boiled in salt water and eaten warm, it has a nutty, starchy flavor.
What to look for
Know it when you find it.
A small, brown, triangular pine nut boiled in a pot and cracked open to reveal a pale yellow, chestnut-like kernel.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pinhão.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Southeastern Anatolia, Turkey
Antep Fıstığı
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Jalal-Abad, Kyrgyzstan
Arslanbob Walnuts
Арстанбап жаңгагы
Walnuts from the wild walnut forest above Arslanbob in Jalal-Abad, the largest naturally occurring walnut stand in the world.
Valais, Switzerland
Brisolée
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
Cedar nuts are Siberian pine nuts used in Russian cooking, baking, and snacks.
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.