PINE NUT, pignon, pinon, pignolia, pinolia

the seed of numerous varieties of the pine tree, found in many styles and sizes. Those imported from Italy and the South of France are principally from the Stone Pine, Pinus Pinea, and are known here as "Pignolias," or "Pinolias," a corruption of the Italian name, Pinocchio. In Mexico and the western states, the native pine nuts, from the Pinus Edulis and other species, are known as "Pignons" or "Pinons." The Spanish nut contains more protein but less fat than the American. See general article on FOOD VALUES and also NUTS (Food Values).

Pine nuts are used in confectionery, pastry making, etc., and eaten raw, roasted and salted, in the same way as almonds.