Lightly roasted in the pan, the kernels of pine and Swiss stone pine give crispy salads a special kick. But their aroma is different.
Munich (dpa / tmn) - Pine nuts grow in the Mediterranean region and are an integral part of numerous Mediterranean dishes. But the main ingredient of "Pesto alla Genovese" has a secret double: the cedar core. At first glance, both look very similar and yet there are differences, the consumer association Bayer points out.
Pine nuts are the peeled seeds of the pine tree. The cedar kernels are the kernels from the cones of the stone pine, explains nutrition expert Susanne Moritz. While the pine nuts have a fine, slightly almond-like aroma, the kernels of the stone pine, originally from Siberia, taste more intense, slightly resinous and nutty. They are also a bit more rounded and have a dark tip.
What the kernels have in common is their high proportion of health-promoting unsaturated fatty acids. They refine salads and vegetable dishes, but are also suitable as a snack in between. Their typical taste unfolds especially when they are lightly roasted in a pan without fat.
© dpa-infocom, dpa: 200813-99-153614 / 3
