Brazil Pine Nut

The Brazilian pine nut, or pinhão, is the large (2-3 inch), edible seed of the Araucaria angustifolia tree, native to Southern Brazil. A staple winter snack, these nutritious, starchy nuts are high in protein, fiber, and minerals, often boiled or roasted, and used in traditional dishes like paçoca de pinhão.

Alternative Forms: It can be ground into a nutritious flour used for breads, cakes, and cookies, often serving as a gluten-free alternative.

• Origin & Harvest: Harvested primarily between April and June in the southern states of Paraná, Santa Catarina, and Rio Grande do Sul.
• Appearance & Taste: Unlike Northern Hemisphere pine nuts, pinhão are large, dark brown, and have a taste often compared to earthy chestnuts.
• Consumption: Commonly boiled in pressure cookers with salt, or fire-roasted. They are also used in savory stews (entrevero), flours, and sweets.
• Nutritional Value: They are a rich source of nutrients including calcium, iron, phosphorus, and vitamins A, B1, B2, B5, and C.
• Significance: They hold great cultural and socioeconomic importance, particularly during the June Festivals (Festas Juninas). 

Note: The Brazilian pine nut (pinhão) should not be confused with the common Brazil nut (Bertholletia excelsa).