Below is a list of all known varieties for Pine Nut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pignoli (Italian Name) | A culinary name referring to the European Stone Pine nut (P. pinea), often the highest quality grade. |
| Pine Nut (Pesto Grade) | A culinary distinction for medium-to-small kernels used as a bulk ingredient in sauces and fillings. |
| Pine Nut (Species) - Pinus cembroides (Mexican Piñon) | A small, distinct species of piñon nut found across Mexico and the US Southwest, used regionally. |
| Pine Nut (Species) - Pinus coulteri (Coulter Pine) | A large, thick-shelled pine nut, historically consumed in California, though less common commercially. |
| Pine Nut (Species) - Pinus edulis (Piñon) | The common North American piñon nut; small, dark-shelled, and highly prized for its rich, buttery flavor. |
| Pine Nut (Species) - Pinus koraiensis (Korean) | A large seed with a distinctively triangular shape, widely cultivated in Northeast Asia; has a sweet, delicate flavor. |
| Pine Nut (Species) - Pinus sibirica (Siberian) | A highly oil-rich and potent nut from the Siberian pine, often marketed as "Cedar Nut" and used for oil and pastes. |
| Pine Nut (Toasted) | A common culinary preparation where the nuts are dry-toasted to intensify their aroma and flavor. |
| Pine Nut Flour/Meal | Ground pine nuts, used in regional baking or as a binding agent in savory dishes. |
| Pine Nut Oil (Cold Pressed) | Oil extracted from pine nuts (often Siberian or Piñon), highly valued for its rich flavor in finishing dishes. |
| Pine Nut Parry Pinyon (Pinus quadrifolia) | The nut of the **Parry Pinyon**, a four-leafed pinyon variety producing good-sized, flavorful kernels. |
| Pine Nut Pinus armandii (Chinese) | The nut of the **Chinese White Pine**; a large kernel highly valued in China for its rich, mild flavor. |
| Pine Nut Pinus cembra (Swiss Stone) | The nut of the **Swiss Stone Pine**; known for its high oil content and fine, delicate flavor, traditionally used in Alpine cooking. |
| Pine Nut Pinus pinea (Italian Stone) | The classic Mediterranean pine nut; broad, short, and highly prized for its mild, resin-free flavor, used in pesto. |
| Pine Nut Pinus sabiniana (Digger Pine) | The nut of the **California Gray Pine**; a large, thin-shelled nut, historically a crucial food source for indigenous Californians. |