A petite and elongated nut, delicately imbued with flavor, extracted from the cones of pine trees, particularly those of the pinon variety. These nuts are savored in their natural state or subjected to a roasting process, rendering them even more enticing. Notably, they hold a significant role as a culinary component in Italian cuisine, where they are known as “pignoli,” as well as in Turkish, Balkan, and Middle Eastern culinary traditions.