Have You Heard of Pili Nut Before?

In the lush, volcanic landscapes of the Bicol region of the Philippines, there exists a tree that locals call “majestic.” The Pili tree (Canarium ovatum) is a “stress-loving” species, thriving in harsh winds and volcanic soil and requiring little more than rainwater to flourish. For centuries, the Pili has been a pillar of Filipino culture, but only recently has it been recognised by the global scientific community as the most nutrient-dense, keto-friendly nut.

The Pili nut industry remains one of the few truly “untapped” markets because of its inherent difficulty in scaling. The process is a testament to human skill and patience:

1. Wild Harvesting: The nuts are collected by hand from the forest floor only after they naturally fall from the tree.
2. The Shelling Challenge: The Pili shell is notoriously tough. Industrial machines have attempted to standardise this process, but they almost always end up crushing the kernel—the most nutrient-dense “good bit”—in the process.
3. The Human Touch: Because of this, shelling is still done by hand. A skilled worker can crack these shells with incredible speed, ensuring the kernel remains whole and its fragile fatty acids stay protected from premature oxidation.

At our core, we believe in the philosophy of food as medicine. That is why we don’t just source high-quality Pili nuts; we activate them.

Raw nuts naturally contain phytic acid, an “anti-nutrient” that binds to essential minerals like calcium, magnesium, and iron, preventing your gut from absorbing them. By soaking our Pili nuts in purified water, we initiate a germination process that neutralises phytic acid and releases enzyme inhibitors. We follow this with a carefully managed, low-temperature drying phase, which preserves the vital nutrients and natural flavours, resulting in a nut that is not only buttery and delicious but also far more bioavailable and easier to digest.

The Nutritional Profile:

Pili nuts contain a lipid profile that is fundamentally different from other nuts. While most nuts are high in polyunsaturated fats (which can be prone to oxidative rancidity), Pili nuts are dominated by oleic acid, the same heart-healthy monounsaturated omega-9 fatty acid found in olive oil.

• The Low-Carb: With possibly the lowest carbohydrate count of any nut, as little as 2%, and a fat content reaching up to 93%, Pili nuts are the gold standard for keto and low-carb enthusiasts.
• The Texture: Their high-fat content gives them a creaminess that outperforms the macadamia, offering a buttery, melt-in-your-mouth experience.

• Magnesium Density: Pili nuts edge out cashews and almonds for the highest magnesium content of any nut. With 86mg per ounce (20% of your daily intake), they are essential for regulating muscle and nerve function, heart health, and sleep. Given that the 2016 NHANES survey revealed 56% of Americans are magnesium-deficient, this is a vital dietary inclusion.
• Anti-Inflammatory Properties: Rich in tocopherols (Vitamin E) and polyphenols, Pili nuts act as powerful antioxidants. They help neutralise free radicals, which are the primary drivers of cellular senescence—the ageing and degradation of cells.
• Brain and Bone Health: Beyond fats, they are packed with manganese, copper, phosphorus, and iron. Research published in the Journal of Ethnic Foods confirms their role in providing metabolism-boosting fats and eight essential amino acids, making them a complete plant-based protein source.

We have made many keto-friendly desserts using pili nuts.