Nuts
Pellicle
The pellicle is the thin seed skin on kernels of the rich seed of Canarium ovatum, iconic in the Philippines, rich in colour and tannin. It adds astringency around a core flavour of buttery, delicate, and luxurious—often compared with a tropical macadamia. Pastry chefs remove it for pale pastes; whole-food cooks may keep it for flecks and fibre. Blanching and rub-off after light roasting are the usual removal methods. 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. Allergen: tree nut. Pellicle dust can stain white icings—sieve carefully. Do not eat woody shell fragments thinking they are pellicle. Some diners find skin-on kernels harder to digest; blanching is a practical fix. Home kitchens usually compost removed skins.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 50.7 g
- Saturated Fat 7.25 g
- Trans Fat 0 g
- Monounsaturated Fat 27.4 g
- Polyunsaturated Fat 14.8 g
- Cholesterol 0 mg
- Sodium 4.89 mg
- Salt 0.01 g
- Total Carbohydrate 18.1 g
- Dietary Fibre 8.33 g
- Total Sugars 3.95 g
- Complex / starch 4.99 g
- Protein 18.7 g
- Water 3.89 g
- Energy 604 kcal
- Water 3.89 g
- Carbohydrates 18.1 g
- Protein 18.7 g
- Fat 50.7 g
- Saturated Fat 7.25 g
- Monounsaturated Fat 27.4 g
- Polyunsaturated Fat 14.8 g
- Omega-3 1.48 g
- Vitamins 89.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.22 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 16.2 µg
- Vitamin B9 — Folate 42.8 µg
- Vitamin C 2 mg
- Vitamin E 5.25 mg
- Vitamin K 5.2 µg
- Minerals 318 mg
- Major Minerals 317 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.22 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.16 · vitamin-b7-biotin: 16.2 · vitamin-b9-folate: 42.8 · vitamin-e: 5.25 · vitamin-k: 5.2 ·
Minerals
Pellicle of Pili Nut: composition reflects this culinary part relative to the whole ingredient.
History
Cooks loosened seed skins in hot water to pale kernels for refined sweets and sauces.
Commercial blanching lines supported marzipan and pale confectionery industries.
Blanched kernels remained standard for fine pastry colour control.