Pine Nuts
Ivory jewels gathered from wild mountain forests. Delicate, softly resinous and unmistakably refined — the ingredient the world's great kitchens reach for first.
- Origins
- India · China · Siberia · Med.
- Harvest
- September – December
- Formats
- Kernels · In-shell Chilgoza
- Packing
- Vacuum · N₂-flushed
Two years in the cone. A lifetime of craft.
Pine cones can take up to two years to mature, clinging to trees on remote mountainsides. They are gathered largely by hand, sun-opened, and every seed must be shelled to reveal the slender kernel inside — one reason pine nuts remain among the most precious ingredients in the world.
Orvion works across the great pine belts: the long, elegant Chilgoza of the high Himalayan forests of Kinnaur, the rounded Korean pine of North-East China, the rich kernels of the Siberian taiga and the classic Pinus pinea of the Mediterranean.
Soft, buttery and gently resinous.
Four forests. Four distinct characters.
Kernels are graded by size and count per 100 g, with colour, moisture and broken-kernel tolerances agreed per contract.
| Variety | Character | Formats | Ideal for |
|---|---|---|---|
| Chilgoza | Long, slender kernel; rich and buttery. Pinus gerardiana, Himalayas. | Kernels · In-shell | Gifting Premium retail |
| Korean pine | Rounded, plump, mild. Pinus koraiensis, North-East China. | Kernels by count grade | Food service Pesto |
| Siberian | Small, oil-rich, intensely flavoured. Pinus sibirica. | Kernels | Bakery Snacking |
| Mediterranean | Elongated and refined — the classic of European cuisine. Pinus pinea. | Kernels | Fine dining Confectionery |
India
Kinnaur, Himachal Pradesh — Himalayan home of the Chilgoza.
North-East China
Korean pine forests of Heilongjiang and Jilin.
Siberia
The vast cedar-pine taiga of the Russian interior.
Mediterranean
Stone pine groves of the Iberian Peninsula.
Small kernel. Remarkable depth.
A notable source of protein, vitamin E, magnesium and pinolenic acid — a fatty acid found almost exclusively in pine nuts.
Approximate values per 100 g of dried kernels (USDA FoodData Central). Lot-specific certificates of analysis available on request.
The finishing touch of fine cuisine.
Fine dining & food service
Pesto, salads and signature dishes where every kernel shows.
Bakery & confectionery
Pignoli, nougat, tarts and Mediterranean pastries.
Premium retail & gifting
In-shell Chilgoza and kernels in private-label formats.
Packing & logistics
Vacuum-packed or N₂-flushed cartons, cool-chain handling, full documentation.