Nuts

Whole Kernel

Whole pili nut kernels are complete seed meats from the rich seed of Canarium ovatum, iconic in the Philippines, not sliced or chipped, sold for snacking, topping, and controlled chopping. Intact surfaces oxidise a little slower than fine pieces and look premium on pastries and salads. Flavour should be buttery, delicate, and luxurious—often compared with a tropical macadamia. Toast evenly in a low oven, shaking often, then cool fully before packing or the residual heat will soften the crunch. Use them in cooking such as Filipino sweets, brittle, ice cream, and premium exports. Species handling: labour-intensive shelling; kernels fragile when fully refined for export. Storage: freeze export kernels; oil softens and stales in heat. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Allergen: tree nut. In comparison, Philippine luxury nut alongside macadamia in richness. Pick out damaged kernels before service; one rancid piece is memorable for the wrong reason.