Nuts

Skin

Mongongo skin, or pellicle, is the thin seed coat on the kernel of the nutritious nut of Schinziophyton rautanenii from southern African woodlands after shelling. It holds tannin, colour, and a mild bitterness that can help rustic baking or hinder pale confectionery. Against the sweet interior, skins add astringency around a core flavour of rich, oily, and distinctive—traditional staple snack of San and other regional peoples. Blanching or roast-and-rub methods remove skins when a cleaner look is required. Leaving skins on increases flecks in meals and cookies. Species process habits: hard shells cracked traditionally; kernels eaten roasted or pressed. Respect cultural food context; supply is wild or smallholder, not industrial orchard scale. Skin-on or skin-off, the allergen picture is still tree-nut style oilseed; specialty import. For fine pastes, skin specks dull colour; for whole-food butters, skins are often retained. Do not confuse seed skins with hard outer shells—the techniques differ completely. Removed skins are usually discarded or composted in home kitchens.