Nuts

Meal

Pili Nut meal is a coarse grind of the rich seed of Canarium ovatum, iconic in the Philippines that still feels sandy and particulate rather than powder-fine. It adds visible flecks and a rustic crunch to cookies, coatings, crumbles, and hearty batters. Flavour is buttery, delicate, and luxurious—often compared with a tropical macadamia. Meal often keeps more skin and oil than refined flour, so it tastes fuller and darkens more in the oven. Toast meal in a dry pan to bloom aroma before folding into doughs. Useful wherever Filipino sweets, brittle, ice cream, and premium exports. Storage: freeze export kernels; oil softens and stales in heat. Process notes: labour-intensive shelling; kernels fragile when fully refined for export. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Treat as tree nut. Choose meal for texture and flour for smoother crumbs and pastes.