Nuts

Skin

Shea Nut skin, or pellicle, is the thin seed coat on the kernel of the seed of Vitellaria paradoxa from African savannah parklands 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 shea butter for food is mild and fatty; much global shea is cosmetic, but edible grades exist in regional cooking. 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: women-led traditional collection and butter processing remain culturally central. Specify edible vs cosmetic shea for kitchen use; not all retail shea is sold as food. Skin-on or skin-off, the allergen picture is still tree-derived fat; food vs cosmetic grades differ. 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.