Pine nut kernels are the small, creamy seeds taken from pine cones, sold here already shelled so they can go straight into the pan or the mixing bowl. They have a soft, buttery texture and a gentle resinous sweetness that becomes deeper and more aromatic once they are lightly toasted.
In Turkish cooking they are a classic part of the rice filling for stuffed vine leaves and stuffed vegetables (dolma) and of iç pilav, where they are cooked with currants, onion and warm spices. They are equally good scattered over salads, folded into bulgur, mixed into pesto, or added to cakes and biscuits. For the best flavour, toast them for a minute or two in a dry pan, stirring constantly, as they colour quickly.
Because of their natural oils, pine nuts are best kept in a closed container in a cool, dry place away from sunlight, and used within a reasonable time after opening. Please read the pack label if you need allergen information.