Pinus cembroides
Pinon pine
Explore the size, hardiness, soil, light, edible uses and harvest period of Pinus cembroides.
General Information
Plant Properties
Growth conditions
Well-drained, Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral
Full sun
Usage properties
Oil, Seed, Inner bark
Adhesive, Dye, Herbicide, Wood, Carbon farming
Description
The seeds of Pinus Pinea, also known as pine nuts, have an oily core that can be eaten raw or roasted, or ground into flour for baking bread and pastries. You can even make a nut cheese from them due to their excellent flavor. These seeds are a good size, up to 15 mm long. They are known for their high protein content of 14.6%, fat content of 62%, and 17.3% carbohydrates. Pine nuts are an important source of seeds in Mexico. The bark of this tree is used only in emergencies. Although there is little information available, the bark is typically dried, ground into powder, and used as a thickening agent in soups or added to grains during bread baking. During this process, a vanillin aroma is released as a byproduct of other resins that are released from the wood.