| Parameter | Value |
|---|---|
| Country of Origin | Afghanistan |
| Serving Size | 200 g |
| Calories | 1380 kcal |
| Total Fat | 136 g |
| Saturated Fat | 13.4 g |
| Protein | 28 g |
| Carbohydrate | 8.4 g |
| Phosphorus | 620 mg |
| Magnesium | 340 mg |
| Iron | 10.8 mg |
| Zinc | 7.2 mg |
| Vitamin B | 2.8 mg (including B1, B2, and B6) |
Texture & mouthfeel: Produces a moist, tender crumb and creamy body in sauces and desserts.
Binding & structure: Pairs well with binders (egg, psyllium, xanthan) to stabilize gluten-free formulas.
Emulsification: Natural lipids support smooth dressings, dips, and creamy soups.
Browning & aroma: Encourages pleasant nutty notes and golden color in baked goods.
Gluten-free baking: Use at 20–40% of the flour blend with rice/tapioca/cassava or almond flour; add 0.2–0.4% xanthan (of total dough weight) or 1–2 tsp psyllium per loaf/batch for structure.
Wheat-based recipes: Substitute 5–15% of total flour to add richness; you can usually reduce added fats by ~5–10% due to the flour’s natural lipids.
Hydration: Start with your usual liquid, then adjust gradually—nut flours often need slightly less water but more binder to control spread and crumbling.
Heat: Suitable for baking, but preserve its aroma by avoiding excessive toasting.
Pairings: Basil and soft herbs (pesto variants), citrus zest, honey, vanilla, cocoa/chocolate, roasted vegetables, grilled seafood, and Mediterranean flavors.
A clean alternative to wheat for gluten-free baking and cooking.
Naturally rich in healthy fats (oleic/linoleic), vitamin E, and key minerals.
Adds meaningful protein to pancakes, muffins, smoothies, and bars.
Natural lipids help prevent dryness and create a softer, finer crumb.
Enhances both sweet and savory recipes without overpowering them.
Contributes gentle emulsification and body to soups, sauces, and dips.
Appearance: Light-cream, fine, free-flowing
Aroma/Flavor: Mild, clean, nutty
Macronutrients (indicative): Fat ~60–70%; Protein ~12–15% per 100 g basis
Moisture: Typically low (fine-milled nut flours are best kept dry)
*Indicative ranges only; actual values vary by lot. COA available on request.
Baking: Pancakes, muffins, cookies, tart shells, financier/tea cakes (with GF blends)
Savory: Creamy soups, nut-thickened sauces, pestos and dips
Nutrition boost: Smoothies, porridges, granola and energy bars
Store cool and dry, away from sunlight (0–25 °C).
Reseal promptly after opening; refrigeration helps maintain freshness in warm climates.
Shelf life up to 12 months unopened under proper storage.
Allergen: Tree nuts (pine nuts).
Beyond flavor, it adds functionality. Thanks to its lipid–protein matrix, the flour contributes gentle emulsification, moisture retention, and a tender crumb, helping gluten-free batters avoid dryness and wheat-based doughs gain richness without heaviness. Its clean, mild taste integrates easily—enhancing recipes rather than overpowering them.
A finely milled flour made from Pinus gerardiana kernels (pine nuts). It delivers a mild, nutty aroma, soft texture, and a nutrient-rich profile for premium baking and cooking.
Yes—naturally gluten-free and vegetarian-friendly. It can fit keto/low-carb styles with portion control due to its healthy-fat content. Contains tree-nut allergens.
It’s not a 1:1 swap. For gluten-free formulas, use 20–40% of the blend with rice/tapioca/almond flours and add a binder (e.g., xanthan or psyllium). For wheat recipes, replace 5–15% of the flour to add richness and tenderness.
It’s lightly nutty and clean. Great in pancakes, muffins, cookies, tart shells, pesto variants, creamy soups, dips, and smoothies.
Keep sealed in a cool, dry place away from sunlight (0–25 °C). Shelf life is up to 12 months unopened; after opening, keep airtight (refrigeration helps maintain freshness).