pignolin.

Brit.

/pɪnˈjəʊli/, U.S.

/pɪnˈjoʊli/

Inflections: Plural unchanged, pignolis.

Origin: A borrowing from Italian. Etymon: Italian pignoli.

Etymology: < Italian pignoli, plural of pignolo pine nut (14th cent.) < pigna pine cone (see pine n.²) + -olo , diminutive suffix (see -ule suffix). Compare pignolia n. Compare also pignon n.¹, piñon n., and pinyon n.

Chiefly U.S.

More fully pignoli nut. Chiefly in Italian cuisine or in Italian-speaking communities: the edible seed of the cones of certain pines, esp. the stone pine, Pinus pinea, of southern Europe; a pine nut. Cf. pignolia n.

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > edible pods, seeds, leaves, or flowers > [noun] > other edible seeds > pine-seeds

pine nuteOE

pines1327

pineapple kernela1398

pineapple seed?1440

pignon1526

pineapple1560

pinyon1577

pine kernel1598

neoza1832

piñon1834

pignoli1841

cembra nut1842

pinyon1846

cedar-nut1863

pignolia1891

Indian nut1922

pit1947

1841 tr. ‘Valery’ Italy & its Comforts viii. 65 The zalettini, cakes made of the flour of maize, raisins, and pignoli [Fr. des pignons].

1889 J. Whitehead Steward's Handbk. 434/1 A sort of mincemeat eaten with fish, being currants, raisins, Italian pignoli nuts (like small almonds), sugar, [etc.].

1903 Lippincott's Monthly Mag. July 61 We had much tea, more talk, and most panetone—half bread, half cake, with pignoli and currants.

1938 Italians of N.Y. (Federal Writers' Project) 167 In New York. Parmesan cheese is well known, as are also macaroni, salami, scallopini, spumoni, pignoli, [etc.].

2005 M. Murray et al. Encycl. Healing Foods xiv. 447/1 European pine nuts,or pignoli, which deliver 24 grams of protein per 3.5 ounces (100 grams), contain more protein than any other nut or seed.

This is a new entry (OED Third Edition, March 2006; most recently modified version published online June 2022).

单词	pignoli
释义	pignolin. Brit. /pɪnˈjəʊli/, U.S. /pɪnˈjoʊli/ Inflections: Plural unchanged, pignolis. Origin: A borrowing from Italian. Etymon: Italian pignoli. Etymology: < Italian pignoli, plural of pignolo pine nut (14th cent.) < pigna pine cone (see pine n.²) + -olo , diminutive suffix (see -ule suffix). Compare pignolia n. Compare also pignon n.¹, piñon n., and pinyon n. Chiefly U.S. More fully pignoli nut. Chiefly in Italian cuisine or in Italian-speaking communities: the edible seed of the cones of certain pines, esp. the stone pine, Pinus pinea, of southern Europe; a pine nut. Cf. pignolia n. ΘΚΠ the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > edible pods, seeds, leaves, or flowers > [noun] > other edible seeds > pine-seeds pine nuteOE pines1327 pineapple kernela1398 pineapple seed?1440 pignon1526 pineapple1560 pinyon1577 pine kernel1598 neoza1832 piñon1834 pignoli1841 cembra nut1842 pinyon1846 cedar-nut1863 pignolia1891 Indian nut1922 pit1947 1841 tr. ‘Valery’ Italy & its Comforts viii. 65 The zalettini, cakes made of the flour of maize, raisins, and pignoli [Fr. des pignons]. 1889 J. Whitehead Steward's Handbk. 434/1 A sort of mincemeat eaten with fish, being currants, raisins, Italian pignoli nuts (like small almonds), sugar, [etc.]. 1903 Lippincott's Monthly Mag. July 61 We had much tea, more talk, and most panetone—half bread, half cake, with pignoli and currants. 1938 Italians of N.Y. (Federal Writers' Project) 167 In New York. Parmesan cheese is well known, as are also macaroni, salami, scallopini, spumoni, pignoli, [etc.]. 2005 M. Murray et al. Encycl. Healing Foods xiv. 447/1 European pine nuts,or pignoli, which deliver 24 grams of protein per 3.5 ounces (100 grams), contain more protein than any other nut or seed. This is a new entry (OED Third Edition, March 2006; most recently modified version published online June 2022). < n.1841
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