The story
Pili trees thrive in typhoon country — the volcanic slopes of the Bicol Peninsula — and resist cultivation elsewhere. Nearly the entire world supply is Philippine.
The kernels are tear-shaped, ivory, and extraordinarily rich: more buttery than macadamia, with a texture close to pine nut when raw.
In the kitchen
Cheese boards, crusted fish, praline and pastry work, or salted whole with drinks.