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From Siberia With Health

Siberian pine (Pinus sibirica) has symbolized health, strength, longevity, and power since ancient times. The centuries-old use of its resin, wood, needles, and nuts is based on the practical benefits of the tree for human health.

The unique composition of pine nuts explains their beneficial properties. Pinus sibirica nut has a healing effect on various human organs: heart, blood vessels, gastrointestinal tract, kidneys, lungs, skin, endocrine glands.

Many fans of pine nut products are wondering: what is the difference between pine nut flour and whole pine nuts and does flour lose its beneficial properties when ground? Let's try to answer this question:

What is pine nut flour?

Pine nut flour is a product made by cold pressing of pomace and oil obtained from the kernels of pine nuts. The homogeneous mass of powdery consistency has a pleasant aroma and is characterized by delicate taste qualities.

Compared with other types of flour, pine nut flour has almost 2 times fewer calories than whole wheat flour, 20% protein, 15 different minerals, 6 B vitamins, and vitamin E.

Pine nut flour is a natural product obtained from pure pine nut kernels as a result of crushing the whole pine nuts into a powder form at special pine nut mills. The product obtained is called pine nut flour.

Useful properties of pine nut flour.

This Siberian pine nut flour is tasty, delicious but it can even help to absorb and gently remove slags and toxins from your body. Healthy protein in pine nut flour can help athletes strengthen their body and stimulate the growth of muscle mass.

Flour from this environmentally friendly product is widely used in home cooking – it adds to the usual pies, cupcakes, and casseroles a delicate aroma and soft taste of Siberian nuts. Pine nut flour promises a fascinating journey into the tasty delights of the mysterious Siberian region!

Below we will take a look at 3 unusual baking recipes from Siberian chefs:

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