Pinyon Pine Cones
Estimated Inventory, 8 oz : 0
This item was last sold on : 12/20/24
Description/Taste
Pinyon pine cones are small to medium in size, averaging 1 to 3 centimeters in diameter 2.5 to 6 centimeters in length, and have an oval to cylindrical shape. The cones are closed and solid, and the surface is textured, scaly, and comprised of small blunt fused points. The exterior also showcases light to dark green hues with rough brown spots on the ends of each tip. Most green Pinyon pine cones gathered for culinary use are female cones, as they contain edible seeds. Each cone can produce 10 to 30 seeds, and when mature, these seeds are oblong, slightly tapered, smooth, and encased in a red-brown to black shell. The hard shells are easy to crack and can be discarded to reveal a cream-colored to ivory seed. It is worth noting that some green Pinyon pine cones may be covered in a sticky resin, so gloves are recommended to be worn when handling. Pinyon pine cones impart a fresh, green, and subtle pine-like taste into dishes when cooked or infused. The seeds have a rich, fatty, and oily consistency that shines when toasted. Heated seeds become savory, pine-like, and nutty.
Seasons/Availability
Pinyon pine cones are generally harvested in the mid-summer through fall.
Current Facts
Pinyon pine cones, botanically a part of the Pinus genus, are a category of several pine varieties belonging to the Pinaceae family. There are more than one hundred pine tree species worldwide, and Pinyon, also known as Piñon, is a descriptor for Pinus species native to North America. Historically, Pinyon pine trees were revered by Native Americans, and various portions of the tree were used in medicinal and culinary applications. Pinyon pine trees are slow-growing evergreen trees, averaging 3 to 4.5 meters in height, and it takes anywhere from 10 to 35 years for the trees to produce seeds. Two main types of Pinyon pine trees are foraged for their wild seeds, and these species are known as Two-Needle Pinyons and Single-Leaf Pinyons. In the modern day, Pinyon pine trees are still treasured and protected as a wild species, but their numbers have significantly decreased in the wild due to land destruction. Pinyon pine cones are typically gathered from wild trees and are used by chefs as a seasonal culinary delicacy. The pine cones are traditionally heated and used to flavor syrups and honey, or the seeds can be extracted and used in sweet or savory preparations. It is important to note that research and foraging with an expert must be conducted before gathering a wild species to ensure that the items collected are edible and not upsetting to the digestive tract.
Nutritional Value
Pinyon pine cones have not been studied for their nutritional properties. The female pine cone's seeds are a source of vitamin A to maintain healthy organ functioning, magnesium to control optimal nerve functioning, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including manganese, zinc, phosphorus, vitamin K, thiamine, and niacin. In natural medicines of North American indigenous populations, Pinyon Pine trees were sometimes used for their sticky resin. This resin, also known as pitch or sap, is used to fill teeth cavities and seal open wounds and burns. The resin is also rolled around in the mouth to soothe sore throats and coughs.
Applications
Elements of Pinyon pine cones have been used in traditional Native American recipes for centuries, and methods to gather the pine cones are mostly the same as they were in ancient times. The edible seeds are the most used portion of the pine cone, and it is recommended to gather green pine cones just about ready to open. In the Southwestern United States, famed naturalist John Muir noted that Native American tribes would gather the green pine cones and lightly cook them in a fire to burn off sap and resin. Heating the pine cones also helped to dry out the cone. Once scorched and cooled, Pinyon pine cones were left in the sun to open and expel the seeds. Pinyon seeds were consumed raw or lightly toasted, and the seeds were a vital source of nutrients for indigenous populations in North America. The seeds can also be adapted into modern preparations and added to salads, blended into sauces, stirred into pasta, mixed into soups, or used in stir-fries. In addition to the seeds, young, unopened Pinyon pine cones can be stuffed in between layers of sweeteners such as brown sugar and left to create a syrup, or the pine cones can be used to infuse flavor into honey. Syrups are popular for drizzling over yogurt and toast, mixing them into drinks, or incorporating them into various desserts. It is important to note that Pinyon pine cones are generally not consumed whole. Some sources say that young, green pine cones are edible when boiled but may cause gastric upset as they are challenging to digest. Most chefs use young green pine cones to flavor broths or as an aromatic for sauces and other condiments. Older Pinyon pine cones can be burned in fires to release a pine-like aroma onto cooked meats. Pinyon pine cones pair well with herbs such as parsley, basil, mint, and rosemary, meats including pork, poultry, veal, and duck, mushrooms, bell peppers, parsnips, and potatoes. Green Pinyon pine cones should be immediately used for the best quality and flavor. The seeds can be stored fresh or toasted for 1 to 2 months in a sealed, airtight container in the fridge. Toasted seeds will have a longer shelf and can also be frozen for up to six months. If the seeds ever develop an off odor, they have spoiled and should be discarded.
Ethnic/Cultural Info
Native American tribes traditionally held celebratory gatherings in the fall during Pinyon pine seed harvests. Collecting, sorting, cleaning, and toasting the seeds was a labor-intensive and time-consuming process, but throughout many tribes, the trees were viewed as a life-giving source. Naturalist John Muir also noted in his writings that Pinyon pine trees were watched by tribes year-round, and the seed crop was predicted by examining the growing pine cones. Beyond the seeds, the wood of the Pinyon pine was used for ceremonial purposes, especially among the Pueblo and White Mountain Apache tribes. Pinyon pine wood was gathered and shaped into poles and door headers for dwellings in the Pueblo tribe. The lightly fragrant scent evokes nostalgia among some tribe members, and it reminds them of past family houses. The White Mountain Apache tribe uses pine wood as dancing sticks and ceremonial sticks given to girls at puberty so they can scratch their skin without disrupting their beauty. The White Mountain Apache tribe also waterproofs their baskets with the sap of the Pinyon pine tree, keeping their foraged items from spoiling. Many of these traditions are still practiced among the tribes in the present, and in acknowledgment of the tree's importance throughout the southwest, New Mexico adopted the Pinyon pine as its state tree in 1949.
Geography/History
Pinyon pine trees are native to North America and have been growing wild since ancient times. The species was primarily found in the Southwestern United States and into Baja California, and according to experts, populations expanded after the Ice Age, moving further north. Pinyon pine trees were and still are extensively used by indigenous people groups of North America, and the species was notably present in the lives of the Hopi, Apache, Cahuilla, Paiute, Pueblo, Navajo, and Zuni peoples for culinary and medicinal purposes. Pinyon pine trees can live to be over 600 years old, and the species thrives in poor soils and arid regions. The trees are commonly seen near the Grand Canyon along rocky slopes, on warm plateaus, in deserts, woodlands, and sometimes along coastal mountain ranges. Despite the Pinyon pine's sacred presence among indigenous populations, populations of the trees have drastically declined in the last century due to urban development and the burning of land. Today Pinyon pine trees are still localized to their native growing regions and are found throughout Utah, Arizona, Nevada, California, Colorado, Baja California, New Mexico, and into Southern Idaho. When in season, Pinyon pine cones are harvested from wild trees and are sold as a specialty ingredient at roadside stands, direct through foragers, or through distributors in the United States and Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Matsu | Oceanside CA | 760-717-5899 |
| Selva Coffee | San Diego CA | 619-585-1118 |
