Common Name: Pili Nut

The word pili comes from the Tagalog term meaning “to choose”.

Scientific Name: Canarium ovatum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The pili nut comes from an evergreen tree believed to be native to the Philippines. Early Filipino communities used every part of the nut: the pulp for oil, the shells as fuel, and the nut itself as a valuable source of food.

When Spanish chroniclers arrived during the 16th century, they took note of the pili tree’s hardy wood, fragrant resin, and especially the edible nuts.

Interesting Facts: Pili belongs to the Burseraceae family, the same plant family as frankincense and myrrh.

Uses: Pili nuts can be roasted, salted, candied, or made into brittles.

Selection & Storage: The high oil content makes pili nuts prone to rancidity and they should be stored in an airtight container away from excess heat, light, and humidity.

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