Hustle to make room in your nut hatch for Pili Nuts, the best thing to hit your tongue since that first childhood macadamia straight out of the gift box from your aunt's trip to Hawaii. You see, there's a nut spectrum that you might not fully realize. At one end are starchy things like chestnuts, progressing through peanuts and cashews and almonds to super fatty macadamia. But wait: we've all missed one. "Excuse me," says the Pili Nut, "my amazing texture and flavor put your macadamias in their proper place as just a pretty good nut." The Pili is a rare and wonderful treat, so buttery it seems deep-fried, so smooth you'll never smile at those cashews again.
Comparing pilis to macadamias doesn’t even really do them justice. If you’re into metaphors, here are a few: Pili nuts are like pure freeze-dried sweet butter. Pili nuts are like toasted clouds. Pili nuts are like the softest most voluptuous featherbed you ever slept on, except somehow crispy-beyond crispy, and buttery-beyond buttery. Hmm, even the metaphors are falling short. Suffice it to say that there’s a new nut in town, and it will redefine what you thought was possible for your mouth to experience.
Okay, I’ve gotten your attention. But there’s more. Not only are pili nuts miraculous to eat, they’re also amazingly nourishing and beautifying. They contain high levels of heart healthy omegas, all 8 essential amino acids and a treasure chest of bio-available vitamins and minerals, including more magnesium and vitamin E (the skin vitamin) than any other nut. Volcanic pilis are also rich in sulphur, known as the beauty mineral, and essential for building collagen. Pilis are so nutrient dense, they should rightfully be called a supernut (like a superfood or superfruit).
So pilis are ecstatic to eat, and will do wonderful things for your body. Is there a catch? Well, there used to be a catch. Pilis used to be only sold raw, in the skin. Difficult to peel and lacking the great crunch that comes from sprouting, they were not always worth it.
Now these pilis are completely skinless, pre-sprouted, low-temp dehydrated, and lightly dusted with deep pink Himalayan salt.. They taste impossibly good. I almost always eat pilis alone, because their texture is just so remarkable by itself, but they’re also incredible chopped on salads or atop desserts. There’s really no way to go wrong with them, except not to eat them.
I predict that in the next few years, we’ll be seeing a lot more pili nuts (many of inferior quality) enter the American market, similar to how goji berries and chia seeds went from fringe to mainstream in the span of a few years. But for now, enjoy this rare treat, share it with your friends, and know that you’re on the bleeding edge of nutrition. These pili nuts have a remarkable story. Here goes….
Harvested from tall, evergreen trees native to the Philippines known as pili trees (Canarium Ovatum), the delicate kernel is encased in a hard shell a fleshy and fibrous outer skin.
This precious nut appears to have an extended history as a food item, yet unfortunately, most of it remains undocumented. While it continued to be a mere garden plant for many generations, and was scantily cultivated, modern awareness of its health benefits coupled with its unique, nutty flavor and rich, oily texture have eventually led to the successful commercial cultivation of the pili nut.
Pili nuts provide significant amounts of essential fats, complete protein, vital electrolytes, such as sodium, magnesium, and potassium, as well as calcium and phosphorus, which are crucial to the formation and maintenance of bone tissue. Healthy fats support a healthy heart, lower blood cholesterol and help eliminate plaque that builds inside arteries. These pilis are pre-sprouted, which makes them extra-nutritious.
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