Gastronomy :

This rather thick oil is both smooth and flavorful.

Less bitter than walnut oil, it marries wonderfully with balsamic vinegar and gives it a touch of acidity in all sorts of salad seasonings (with citrus fruit, for example).

Pecan nut oil reveals its virtues within dishes based on rice or corn (polenta, tortillas, corn kernels). It is also nicely matched with hard cheeses and mushrooms.

Botany :

The pecan tree , Caryocar nuciferum, belongs to the Juglandaceae family. It is also called "American Walnut ". It is a tall tree, getting as high as 50 meters and living up to 300 years, growing in warm and humid climates. It originates from the Southern USA, and is cultivated in Mexico, South Africa, and Australia.

In any case, the USA is by far the principal producer.

The fruit is a drupe, consisting of a very hard, woody shell surrounding a fairy oily edible nut.

The pecan is sweeter, fattier, and more aromatic than the walnut.

We find it in stores shelled as well as in its shell, raw, grilled, salted, or even ground. The pecan nut contains an average of 70% oil.

Nutritional value  :

Rich in polyunsaturated fatty acids, pecan nut oil is a very balanced oil. It is a source of vitamins E, B1, and zinc, and plays an important role in cellular regeneration and the healthy functioning of the immune system.

COLOR : Golden yellow, lightly ambered

AROMAS : Surprising and powerful (grilled, smoked, caramalized) with a lot of class, an oil with a strong personality

FLAVORS: Good viscosity with a powerful aromatic imprint ; stimulates the grandeur of the nose ; superb, rare, and with good duration ; very elegant, a pure marvel

CONCLUSION /HARMONY : Great characteristic oil, an original accompaniment to raw fish, crustaceans, veal rice