Nuts

Skin

Pili Nut skin, or pellicle, is the thin seed coat on the kernel of the rich seed of Canarium ovatum, iconic in the Philippines 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 buttery, delicate, and luxurious—often compared with a tropical macadamia. 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: labour-intensive shelling; kernels fragile when fully refined for export. True pili differs from generic “tropical mixed nuts”; seek Philippine origin for classic flavour. Skin-on or skin-off, the allergen picture is still tree nut. 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.