Filipino food continues to make waves in the international scene, and the latest to catch the attention of international press: pili nuts.
Vogue.com described it as a fresh alternative to the usual “almonds, walnuts, cashews, and pistachios.”
As a snack, it was noted for the versatility of its taste.
“When consumed raw, pili nuts have a light flavor reminiscent of sunflower seeds.
“After roasting, they transform into decadent morsels with a chewy exterior that quickly yields into a melting, buttery texture evocative of plant-based foie gras…”
The article centered on how the Bicol-famous nuts were a “nutritional powerhouse,” and enumerated its numerous health benefits according to recent studies.
“A single ounce contains 86 milligrams of magnesium or 20 percent of the recommended daily intake for adults...
“Low levels of the electrolyte, which is necessary for proper muscle and nerve function, has been linked to insomnia, heartbeat irregularities, hypertension, and muscle spasms and cramps…
“In addition, a 2015 study published in the Journal of Ethnic Foods found pili nuts to be high in oleic and linoleic acid, the same short-chain metabolism-boosting fats that helped propel coconut oil to the forefront of superfood consciousness…”
Despite this, Vogue acknowledged how “notoriously difficult” it could be to purchase pili nut.
It pointed out, “The Philippines is currently the only commercial exporter of pili nuts…
“The trees don’t begin to bear fruit until five to six years after planting, each pili nut has to be manually opened by hand to preserve its flavor, and the high oil content of the nut means that they spoil easily in the Philippines’s hot climate.
“Few have dared to improve pili supply chains or to introduce the nut into the North American market.”
Read the full article here.