Kokopelli's Kitchen 
Flavors of the Southwest
Pining for Piñon Nuts
Americans use over 10 million pounds of pine nuts each year with a wholesale value of more than $42 million. Until World War II, most of the pine nuts used in the US came from the Southwest’s pinyon-juniper forests. Today, the majority of pine nuts sold in the US are imported from China.
Approximately 29 species of pine trees produce seeds (pine nuts), which have been used as food, at least by native tribal cultures. North America produces the greatest number of species which bear edible nuts, of which the largest group is the piñon pines of the southwestern US and northern Mexico. Pine trees occur most commonly at elevations between 4,500 and 7,500 feet where annual precipitation ranges from 12 to 18 inches. Although worthless as feed for livestock, the seeds are important wildlife food for birds, quails, rodents and bears.
There is proof that, in the southwest US, humans have eaten the piñon nuts since prehistoric times – as an example, seed coats of piñon nuts were found in the remains of human shelters in central Nevada. Carbon dating techniques have estimated these remains to be about 6000 years old.
Some anthropologists believe that the pine nut of the American southwest was such an important food to the native tribes of the region that it allowed them to evolve into an agricultural society. The seeds became a staple in their diets and were eaten raw, roasted, or ground into flour. Piñon nuts may have been used as a trade item to acquire corn, beans and squash from tribes living further south.
Methods of harvesting pine nuts by the local tribes varied considerably. Among the Pueblo cultures, collection of the piñon nuts was considered a family affair. In the autumn when seeds began to fall, temporary camps were established in the mountains. Nuts were picked up off the ground or the tree was shaken so seeds would be released. On a good day, an able worker could collect 5kg – 10kg nuts (approx. 5 – 10 lbs). The harvest was then packed in wagons and taken home, where the nuts could be roasted on a griddle and then stored in earthenware jars.
The native tribes of the Great Basin region (Nevada and Utah) collected pine cones with hooked sticks and then stored seeds in the cones for the winter or opened the cones by the heat of a fire for immediate use.
Piñon nuts were basically a winter food for the Pueblo and were eaten raw, roasted or boiled. The Navajo mashed the nuts into a paste the texture of butter that was spread on hot corn cakes (Lanner 1981).
Today, pine nuts are considered a delicacy in many of the world’s cultures. In addition to being eaten raw or roasted, they are an ingredient in a variety of dishes including breads, candies, cookies, sauces and cakes as well as vegetable and meat dishes.
Despite their small size, pine nuts are packed with flavor and energy – they make a great hiking snack. One ounce, or 28 grams, provides:
Kokopelli's Pantry offers pine nuts, bulk.
Kokopelli's also features pine nuts in ourHopi Blue Muffins and our Lemon-Basil Dressing.
Approximately 29 species of pine trees produce seeds (pine nuts), which have been used as food, at least by native tribal cultures. North America produces the greatest number of species which bear edible nuts, of which the largest group is the piñon pines of the southwestern US and northern Mexico. Pine trees occur most commonly at elevations between 4,500 and 7,500 feet where annual precipitation ranges from 12 to 18 inches. Although worthless as feed for livestock, the seeds are important wildlife food for birds, quails, rodents and bears.
There is proof that, in the southwest US, humans have eaten the piñon nuts since prehistoric times – as an example, seed coats of piñon nuts were found in the remains of human shelters in central Nevada. Carbon dating techniques have estimated these remains to be about 6000 years old.
Some anthropologists believe that the pine nut of the American southwest was such an important food to the native tribes of the region that it allowed them to evolve into an agricultural society. The seeds became a staple in their diets and were eaten raw, roasted, or ground into flour. Piñon nuts may have been used as a trade item to acquire corn, beans and squash from tribes living further south.
Methods of harvesting pine nuts by the local tribes varied considerably. Among the Pueblo cultures, collection of the piñon nuts was considered a family affair. In the autumn when seeds began to fall, temporary camps were established in the mountains. Nuts were picked up off the ground or the tree was shaken so seeds would be released. On a good day, an able worker could collect 5kg – 10kg nuts (approx. 5 – 10 lbs). The harvest was then packed in wagons and taken home, where the nuts could be roasted on a griddle and then stored in earthenware jars.
The native tribes of the Great Basin region (Nevada and Utah) collected pine cones with hooked sticks and then stored seeds in the cones for the winter or opened the cones by the heat of a fire for immediate use.
Piñon nuts were basically a winter food for the Pueblo and were eaten raw, roasted or boiled. The Navajo mashed the nuts into a paste the texture of butter that was spread on hot corn cakes (Lanner 1981).
Today, pine nuts are considered a delicacy in many of the world’s cultures. In addition to being eaten raw or roasted, they are an ingredient in a variety of dishes including breads, candies, cookies, sauces and cakes as well as vegetable and meat dishes.
Despite their small size, pine nuts are packed with flavor and energy – they make a great hiking snack. One ounce, or 28 grams, provides:
- 188 calories
- 19 grams of fat
- 4 grams of protein
- 4 grams of carbohydrates
Kokopelli's also features pine nuts in our
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