Ingredients:
Organic Raw Pine Nuts
(Not Sprouted)

Pine nuts are a high-fat, high-protein nut that are found in the pine cones of several varieties of pine trees. The pine trees produce both male and female pine cones, although nuts are only found in fertilized female cones.

Harvesting the nuts can be a fairly labor-intensive task. It involves heating the pine cones, which encourages them to open, helping the nuts to become dislodged. They are then gently beaten, causing the nuts to fall out. Further processing is necessary, since the nuts are covered by a soft brown shell. Cracking this shell is difficult and can injure the fruit inside. This is why pine nuts are generally more expensive than other nuts.

Because of the heating process, pine nuts are not considered to be truly raw. (So if you’re a strict raw-foodist, you may want to consider this fact.) Aside from that, they are still good for you! They have high protein and fat levels, and are filled with amino acids, making them a great source of nutrition. Eating pine nuts can help suppress the appetite (and therefore be used to combat weight-loss). They are also high in antioxidants.

Pine nuts are generally used for culinary purposes. In ancient Greece they were thought to possess aphrodisiac qualities. Hopi and Navajo tribes used them as source of protein. They were eaten raw, or they were dried and/or ground into a course powder and mixed with water to make porridge. In North Africa, they are often used in sweets and in Tunisia they are used to enhance the flavor of mint tea. Today, pine nuts can be found in many dishes, from classic Italian pesto to Turkish rice dishes.

Because of their high fat content, pine nuts turn rancid quickly. They should be stored in an airtight container in the refrigerator for up to 3 months, or frozen for up to 9 months.

These Pine Nuts can be eaten raw, but for better flavor, we recommend they be soaked in purified water for 8-12 hours. Rinse well, and discard the water. The nuts can be eaten wet, however the uneaten portion should be refrigerated immediately, and should be used within two days. The shelf-life can be lengthened when the nuts are dried.

DRYING: After the soaking process, the Pine Nuts may be placed in a very-low-temperature oven, with the oven-door ajar. (Use care to keep the temperature very low in the oven.) Experiment with drying times. Alternatively, they may be placed in a food dehydrator at 110 degrees (or less) for 4 days.