Ever wondered where pine nuts come from? Why they are so expensive now?

Pine nuts or seeds, also called pignoli and pinon, come from pine trees in China, Italy, Mexico, North Africa and the southwestern United States.

These small, edible, cream-colored, nearly flat seeds resemble a corn kernel. Pine nuts from China are triangular in shape; the ones from Italy are slender.

Getting the seeds out of the pine cones and bringing them to market is a labor-intensive process. That’s why they’re so expensive.

You can use pine nuts in many dishes, from sweet to savory. They are not as crunchy as walnuts, for example, and somewhat bitter when raw. It’s best to toast them first, and that’s usually what recipes call for. Toasting mellows the bitterness.

Toast pine nuts on a sided baking sheet in a 325-degree oven for 5-6 minutes, or until they just turn golden. You can also toast them in a skillet or toaster oven. Whichever method you choose, watch them carefully. They are small and have a high fat content, so they burn easily.

One ounce of pine nuts has about 17 grams of fat and 176 calories. Because of their high fat content, pine nuts turn rancid quickly. Store them in the refrigerator in an airtight container or sealable bag for about 3 months. Better yet, freeze them, and they’ll keep about 9 months.