Summary: Pinus cembroides (Mexican Pinyon) is a plant in the Pinaceae family. Verdica documents 0 traditional uses, 16 phytochemical compounds, and 4 herb-drug interactions for this species.
Mexican Nut Pine (P. cembroides), native to the South-central U.S.A. seed, is a significant source of seeds for sale in Mexico. The excellently flavoured oily seed kernel is eaten raw, roasted, and ground into a powder for making bread, cakes, or nut butter. Mexican Nut Pine seeds are said to be the highest protein and lowest in starch of all the piñons. The seed contains about 14.6% protein, 62% fat and 17.3% carbohydrate. The subspecies Pinus cembroides subsp. orizabensis grows in semiarid conditions and has a good-sized oily seed kernel eaten raw, roasted, and ground into a powder for making bread, cakes, or made into nut butter. Bloom Color: Red, Yellow. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded. Pinus species, Pine trees are evergreen trees native to the Northern Hemisphere and can also be found in some tropical and temperate regions of the Southern Hemisphere. They are known for their long lifespan, typically for 100-1,000 years, and are found in various environments, including semiarid deserts and rainforests. Pine nuts, the pine tree's seeds, are often used in cooking and baking, and the young male cones and inner bark of the tree can also be eaten. The inner bark, called the cambium, is high in vitamins A and C and can be eaten raw or dried and ground into a powder to be used as a flour or thickener in various dishes.
| Sunlight | Full sun |
| Watering | Low — drought tolerant |
| Soil | Well-drained, sandy, loamy |
| Hardiness Zone | USDA 5-8 |
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