Pine Nuts in bulk Organic

How do I use pine nuts?

Scattered over a salad, a courgette purée, a plate of pasta, a vegetable tart or a tagine. Kazidomi Vrac pine nuts also go into a blended basil sauce, or into a stuffing for vegetables. A tablespoon is enough to scent a dish for four.

Raw or toasted pine nuts: what changes?

Raw, they are soft, very mild, almost resinous. Toasted dry in a pan for two minutes they turn golden, go crisp and give off a clear smell of resin and hazelnut. Kazidomi Vrac supplies them raw, which leaves the choice to whoever is cooking.

Where do they come from and what is in the bag?

From China, grown organically. The ingredients list runs to one line: pine nuts, with no salt and no added oil. Kazidomi Vrac sells them by weight in a 250 g bag, so you can take the small quantity a recipe calls for instead of a whole packet.

How do I keep them once the bag is open?

In the fridge or the freezer, in a sealed jar, rather than in a cupboard. Pine nuts are high in fat, and the Kazidomi Vrac ones go rancid faster than most seeds. A bitter taste that lingers at the back of the mouth means the batch has oxidised and should be thrown out.

Do they go in before or after cooking?

After, in most cases. Kazidomi Vrac pine nuts brown in seconds and turn bitter if they sit for long in an oven or in a sauce. Scatter them at the moment of serving, or colour them separately in a pan and lay them on the finished dish.