Nuts

Pellicle

The pellicle is the thin seed skin on kernels of the seed of Plukenetia volubilis, the Inca peanut from the Amazon, rich in colour and tannin. It adds astringency around a core flavour of mild, green-nutty when roasted; raw can be less pleasant—roast for snacks. 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: roast seeds; press oil carefully to protect delicate fatty acids. Roast for flavour; protect oil from heat and light more carefully than olive oil. Allergen: specialty seed—label clearly. 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.