Pine nut allergy

By Symon, Every Label · June 30, 2026

Pine nut allergy is an IgE-mediated immune reaction to the proteins in pine nut, the edible seed of pine trees, and it is uncommon but can be serious when it happens. In plain terms: your child’s immune system can read certain pine-nut proteins as a threat, and a true reaction can run from hives to a whole-body allergic reaction that affects breathing and blood pressure, called anaphylaxis. One thing to get clear at the start, because it shapes everything below: pine nut is botanically a seed, not a true tree nut, even though it is grouped with the tree nuts on food labels. That matters for what does and does not travel with it. A clean pine-nut-specific prevalence figure is not established (national surveys count tree nuts as one group, at roughly 1.2 percent of US children), so this page does not invent a pine-nut number (Gupta 2018).

If your child was just diagnosed, read this first.

This page is long on purpose. It is also the page you will come back to. You do not need all of it today. This week, this is what matters:

• Carry epinephrine everywhere your child goes if your allergist has prescribed it, and learn the few signs that mean use it now. That is the section to read tonight (Emergency preparedness, below). If you do not have the prescription yet, that is the first call to your allergist or pediatrician.
• Read every label, every time. The words to catch are pine nut, pignoli, pignolia, pinon, and pine kernel, and the dish to watch is pesto (Reading labels, below).
• Pine nut is a seed, not a true tree nut. A pine-nut allergy does not automatically mean an allergy to the other tree nuts. The other nuts are a separate question, tested, not assumed (Cross-reactivity, below).
• A metallic or bitter taste a day or two after eating pine nuts is most likely pine mouth, a harmless, self-clearing taste effect, not an allergy and not an emergency (Hidden sources, below).
• You do not have to understand the protein science to keep your child safe. The component detail is for an unhurried conversation with your allergist.

Everything else here is waiting for you, in roughly the order the questions tend to come up. Read it when you want it.

Where a fact below is clinical, it carries its source. None of it is a substitute for your allergist.

What pine nut allergy is, and who has it

Pine nut allergy is an IgE-mediated immediate-type food allergy, and in that form it is anaphylaxis-capable, which is the reason for the auto-injector, the label habit, and the written plan. When your child eats pine nut, IgE antibodies on their immune cells latch onto the pine-nut proteins and trigger a release of histamine and other chemicals within minutes. That release is the reaction.

Pine nut is the edible seed (kernel) of pine trees, principally the Mediterranean stone pine (Pinus pinea) and the Korean pine (Pinus koraiensis). Botanically it is a gymnosperm seed, which puts it on a different branch of the plant world from the true tree nuts (walnut, cashew, almond, hazelnut, and the rest are seeds of flowering plants). It is grouped with the tree nuts only for food labeling. The reason that distinction earns a place this early is in the cross-reactivity section: a pine-nut allergy does not pull the other tree nuts along with it the way people often assume, because pine nut is not actually one of them.

Pine-nut allergy is genuinely uncommon. It is not separately counted in the large national food-allergy surveys, which report tree nuts as a single category at roughly 1.2 percent of US children (Gupta 2018), and the tree-nut literature treats pine nut as a rare, sporadically reported member rather than a separately measured one (Savage 2021). The honest position is that no pine-nut-specific prevalence number exists at the quality bar this page holds, so none is asserted. When it does occur, it tends to present in childhood, as tree-nut allergy generally does, though there is no pine-nut-specific natural-history cohort to draw a tighter picture from.

Diagnosis combines your child’s history with testing, and for pine nut the testing has a particular limitation worth knowing about up front. The next section is what it is.

The components that drive severity

Pine nut, to the immune system, comes down to essentially one characterized protein, and that single fact shapes both how a reaction behaves and what testing can and cannot tell you. The protein is a 2S albumin, a small, compact storage protein in the seed. It is heat-stable and digestion-stable, which is the important part: roasting or toasting pine nuts, the way they are prepared for pesto and salads, does not defuse them, and the protein survives the stomach intact, so a reaction can be whole-body rather than confined to the mouth.

Here is the limitation. For some allergens, like peanut, a detailed blood test can break the result down protein by protein and give your allergist a number that helps sort the serious picture from the mild one. Pine nut does not have that. There is no routinely available component test for the pine-nut protein, it is not on the common multiplex panels, and there is no established blood-test number that reliably predicts how serious a pine-nut allergy is the way the peanut Ara h 2 number does.

So the diagnostic picture is simpler, and your allergist leans more on the things that do not come from a panel: your child’s actual reaction history, a standard pine-nut skin prick test (often done as a prick-to-prick with a fresh kernel, because commercial pine-nut extracts are limited) or a whole-extract blood test, and, where the history and the test do not line up, a supervised oral food challenge. A positive skin or blood test supports the diagnosis but does not prove it on its own, because a person can test positive without reacting; the history and, where needed, the challenge carry the weight. There is no deeper protein layer to fold open here, because there is only the one protein and no routine test for it.

Cross-reactivity, real and cautionary

Pine nut is one of the clearer cases where the honest answer is short, but the reason is unusual and worth getting right: pine nut is a seed, not a true tree nut, so it does not behave like the other nuts when it comes to cross-reactivity. There is no established rule that a pine-nut allergy means an allergy to walnut, cashew, almond, hazelnut, or the rest, and pine nut does not appear on our verified cross-reactivity floor as a partner to any of them. The true shape of pine-nut cross-reactivity is a botanical fact, not a list of foods.

Pine nut is a gymnosperm seed, taxonomically apart from the true tree nuts. Walnut, cashew, almond, hazelnut, pecan, pistachio, and macadamia are seeds of flowering plants; pine nut is the seed of a pine, a different and older branch of the plant world, and it sits with the tree nuts only because food-labeling rules put it there. What this means in practice is that the cross-reactivity between pine nut and the botanical tree nuts is limited and inconsistent, and some people are allergic to pine nut alone and tolerate the other nuts. A pine-nut reaction does not, by itself, tell you anything reliable about the other tree nuts.

The storage protein is the serious axis, and it is not reassuring. Pine nut’s one characterized allergen is a heat-stable, digestion-stable storage protein (a 2S albumin), the protein class that mechanistically carries whole-body reactions, which is why pine-nut reactions, though uncommon, can be severe. A positive pine-nut test is a real finding to take seriously, not a minor or reassuring one, and cooking or toasting does not change that.

The other tree nuts are a separate question: tested, not assumed. Whether a pine-nut-allergic child can eat walnut, cashew, almond, hazelnut, pecan, pistachio, or macadamia is a real and common question, and the honest answer is that it is decided one nut at a time by your allergist, not pulled along automatically by the pine-nut result. There is no cleared blanket rule in either direction, and this page will not tell you your child can eat the other nuts or that they cannot. Your allergist tests and decides.

The one clear reassurance: coconut. Coconut, despite the name and the FDA’s historical labeling rule, is botanically a fruit (a drupe), not a true tree nut, and most tree-nut-allergic people tolerate it. Coconut is usually a yes, confirmed with your allergist before you introduce it rather than assumed.

Hidden sources

Pine nut is a frequently concealed ingredient, and the single most important thing to know is that the dish most likely to hide it does not have its name in the title. These are worth a one-time read now; after that you will spot them on your own.

Pesto is the classic concealed pine-nut source. Traditional basil pesto contains pine nuts as a primary ingredient, and the dish name gives no indication of it, so pesto and pesto-based sauces, dips, and dressings are the exposure that catches families out. Because the pine-nut protein is heat-stable, the fact that pine nuts are usually toasted before they go into pesto does not reduce the risk. Watch that some commercial and restaurant pestos substitute other nuts for pine nuts, which protects against pine nut but introduces a different nut, so “no pine nut” is not the same as “no nut.”

Prepared dishes, baked goods, and mixes. Pine nuts turn up toasted on salads and grain bowls, in dukkah and other Mediterranean and Middle Eastern nut-and-spice mixes, in pignoli cookies and some biscotti, and in trail and granola mixes. The alias names pignoli, pignolia, pinon, and pine kernel can also slip past a label scan that is only looking for the words “pine nut.”

A confusion worth clearing: pine mouth is not an allergy. A metallic or bitter taste that shows up a day or two after eating pine nuts, and then fades on its own over the next days to a couple of weeks, is most likely “pine mouth” (also called pine-nut syndrome), a harmless taste disturbance, not an allergic reaction. It is not IgE-mediated, it is not a cross-reactivity, and it carries no hives, no swelling, no breathing trouble, and no anaphylaxis risk, so it does not call for epinephrine or for strict avoidance. It has been linked to certain pine species and batches. The reason to name it is that it cuts both ways: a delayed metallic taste does not mean your child has developed a pine-nut allergy, and, just as important, a genuine immediate reaction to pine nut (hives, swelling, or any trouble breathing within minutes) is a real and separate thing that should never be brushed off as “just pine mouth.”

How exposure actually happens

The routes parents fear most are usually not the ones that cause serious reactions. Eating pine nut is. The rest are lower-risk than they feel.

Eating it (high). Swallowing pine-nut protein is the route that causes whole-body reactions. Everything else is far behind it, and for pine nut the practical danger is concealment more than any exotic route: the pine nut is often already blended or toasted into a prepared dish (pesto above all) where it is not obvious. Cooking does not help, because the protein is heat-stable, so toasted and roasted pine nuts in pesto and salads stay allergenic.

Skin contact (low). Pine nut on intact skin usually causes at most a local reaction. As with other food allergens the risk is higher on broken or eczematous skin, but pine nut is not a high skin-contact-risk allergen.

Breathing it in (low). Pine nut is not volatile, so ambient smell is low-risk, and unlike shellfish there is no cooking-vapor route to flag. Aerosolized pine-nut dust in a bulk-processing setting is the uncommon exception.

There is no separate medical-care category to flag for pine nut. The research this page draws on documents no pine-nut-specific vaccine, anaesthesia, or medication consideration, so there is no iatrogenic step to raise here. As always, tell every provider about your child’s allergies; there is simply no pine-nut-specific medical-setting warning to render.

Reading labels

This is the habit that does the most day-to-day work, and it gets fast. The words to scan for are pine nut and pine nuts, and the aliases pignoli, pignolia, pinon, and pine kernel, which are common on Italian, Spanish, and UK products. In the US, pine nut is a tree nut for labeling and must be declared under FALCPA, and the EU and UK require tree-nut declaration under Regulation 1169/2011 (FALCPA; EU 1169).

A few terms are signals to slow down. Pesto is the big one: the word “pesto” on a menu or a jar usually means pine nut unless it says otherwise. Natural flavoring can occasionally mask pine-nut-derived ingredients where a manufacturer is not transparent, especially in non-EU markets. When a term is unclear and the manufacturer will not say, treat it as a reason to call the company, not a reason to assume it is safe.

Then there are the precautionary labels: “may contain tree nuts,” “made in a facility that processes tree nuts.” These are voluntary and unregulated in both the US and the EU, so they are not a reliable measure of how much risk is actually present, and for pine nut they usually name tree nuts as a group, so they do not even tell you whether pine nut in particular was involved. How strictly you treat them is a personal call along a spectrum, weighing a real but variable cross-contact risk against ruling out a large share of the grocery store. This page will not pick that threshold for you.

Severity, and what predicts a bad reaction

Pine-nut allergy is uncommon, but when it happens it can be severe, because the protein behind it is the heat-stable, digestion-stable storage-protein kind that drives whole-body reactions. Unlike peanut, there is no component blood-test number that stratifies pine-nut severity in advance, and there is no documented cofactor syndrome (the exercise- or painkiller-amplified pattern some other foods have) specific to pine nut, so the most useful inputs your allergist has are your child’s reaction history and the clinical picture, not a panel.

Here is the part that justifies carrying epinephrine when your allergist has prescribed it. The size of the last reaction does not reliably predict the next one, and pine-nut allergy, though rare, can cause anaphylaxis. A child whose only reaction so far was mild can still have a worse one next time. That is not a reason to live in fear; it is the reason the auto-injector travels with the child while the allergist sorts out the picture.

Emergency preparedness

Pine-nut anaphylaxis is treated epinephrine-first. Epinephrine is the first-line treatment for a severe reaction, not an antihistamine and not a wait-and-see. If you see anaphylaxis, you give epinephrine and then you call emergency services.

The signs that mean epinephrine now include any two body systems reacting at once (for example hives plus vomiting), or any single severe sign on its own: trouble breathing, throat tightness, a hoarse or weak cry, repetitive coughing, pale or floppy appearance, or a sense of impending doom in a child old enough to say so. When you are unsure, the guidance is to give epinephrine, because the danger of withholding it in a true reaction is far greater than the danger of giving it when it turns out you did not need to.

After giving epinephrine, call emergency services and lay the child down with legs raised, unless breathing is the main problem, in which case let them sit up. A second dose may be needed if there is no improvement in about five minutes. Every pine-nut-allergic child whose allergist has prescribed it should have a written anaphylaxis action plan and the epinephrine auto-injectors that go everywhere the child goes.

This section is general. Your child’s own plan is the specific one, and it is the one to follow.

When you can’t tell what’s happening

The hardest moments are usually not the clear reactions. They are the ambiguous ones. A flushed cheek after a new food. A single cough. A child who says their mouth feels funny after a salad you did not pack. For pine nut there is one specific ambiguity worth naming in advance, because it points the wrong way if you do not know it: a metallic or bitter taste that shows up a day or two after eating pine nuts is most likely pine mouth, the harmless taste effect from the hidden-sources section, not an allergic reaction, and it does not call for epinephrine. An immediate reaction is different in timing and in kind: it comes on within minutes and brings hives, swelling, vomiting, or trouble breathing, not just a taste.

The posture that works is to treat the spectrum, not to diagnose it in the moment. Know your action plan’s override signs cold, watch whether more than one body system is involved rather than fixating on a single symptom, and accept that you will sometimes give epinephrine or call the allergist for something that turns out to be nothing. That is the system working the way it is supposed to. A funny taste that stays a funny taste is one thing; an itchy mouth that is joined by hives, vomiting, a cough, or any trouble breathing is the picture to act on.

The competence here builds slowly, over many ambiguous afternoons. It shows up as a shorter pause before you act.

Treatment options

Strict avoidance is the floor, and for pine nut it is essentially the whole of standard care. Avoidance of pine nut, plus a written action plan, plus the epinephrine your allergist prescribes, is the standing setup, and because the protein is heat-stable the avoidance covers toasted and roasted forms (pesto, salads) too. Because pine nut’s cross-reactivity to the other tree nuts is limited and inconsistent, the set of foods to avoid is individualized with your allergist rather than assumed to sweep in every tree nut.

Pine nut is different from peanut and egg in one important way: there is no FDA-approved pine-nut treatment, and no pine-nut oral immunotherapy, approved or in community practice. There is no desensitization program to enroll in.

Omalizumab (Xolair). This is an anti-IgE antibody, given by injection, FDA-approved in February 2024 to reduce IgE-mediated reactions to one or more foods after accidental exposure, for ages 1 and up. It is not pine-nut-specific, and it is a protective add-on against an accidental exposure rather than a cure or a desensitization: it can lower the severity of an accidental reaction, but it does not make pine nut safe to eat and it does not remove the need for avoidance and a plan (FDA 2024). Whether it fits your child, weighing benefit against cost and burden, is an allergist conversation along a spectrum, not something this page prescribes.

The broader pipeline. There is no pine-nut-specific immunotherapy in standard care. The general food-allergy pipeline (oral, sublingual, and skin-patch immunotherapy, and additional biologics) is in trials and in flux for other allergens; none of it is an approved pine-nut option today.

Not medical advice. Whether to treat at all, and how, is a conversation with your allergist.

Day-to-day living

School and day care. A pine-nut-allergic child needs a written plan on file, epinephrine truly accessible if prescribed, trained staff, and a clear routine for snacks, classroom parties, cooking projects, and substitute teachers. In US public schools, a 504 plan is the usual way to put that in writing. The easy one to miss is pesto in pasta dishes and on sandwiches.

Restaurants. The risk is hidden pine nut more than the obvious menu item: pesto in pasta, paninis, and dressings, toasted pine nuts scattered on salads and grain bowls, and pignoli in Italian bakery items. Italian, Mediterranean, and Middle Eastern kitchens carry higher pine-nut risk. A chef card that names pine nut plainly, and that flags pesto specifically, does more than a verbal order across a loud kitchen.

Travel. Bring more epinephrine than you think you need (if prescribed), carry food you trust, and look up pharmacies and emergency numbers before you land. Pine nut is dense in Mediterranean and Middle Eastern cooking and in some East Asian dishes, so confirm local dishes carefully, and remember the alias names (pignoli, pinon, pine kernel) on imported products.

Holidays and gatherings. Pesto platters, pignoli cookies, baklava-style and Mediterranean sweets, salads with toasted nuts, and dressed grain dishes are the pine-nut-dense settings. Bringing your child’s own food and being plain with hosts beats hoping a buffet is safe.

Prognosis and outgrowing

Pine nut, like tree-nut allergy generally, is outgrown by only a minority of children. There is no pine-nut-specific outgrow rate in the literature; tree-nut allergy as a class resolves in roughly 9 to 14 percent of children, and pine nut is treated qualitatively at that category level rather than with a fabricated pine-nut figure (Savage 2021, Fleischer 2005). Because pine nut has no routine component test, there is also no falling-number marker to watch the way a declining peanut Ara h 2 can be watched; the one definitive test of whether your child can eat pine nut is a supervised oral food challenge.

Reassessment cadence is individualized rather than fixed, depending on your child’s history, and is a conversation with your allergist rather than a schedule this page can set. A more cautious, challenge-led pace follows a severe reaction; a milder history in a younger child may prompt earlier reassessment, still allergist-led. Any resolution is confirmed only by a supervised challenge, not by assumption.

Questions for your allergist

You do not have to walk in knowing the science. You have to walk in with the right questions, and these are them.

1. Because pine nut is a seed and not a true tree nut, does my child’s pine-nut allergy mean they are likely to react to the other tree nuts, or can it stand on its own?
2. Is there any reliable blood or component test for pine nut, or does the diagnosis rest on history and, if needed, a supervised challenge?
3. The metallic or bitter taste my child sometimes gets after pine nuts, is that an allergy, or is it the harmless pine-mouth effect?
4. Since toasted pine nuts in pesto and salads still carry the protein, how should we handle prepared dishes where pine nut is hidden?
5. Should we treat any of the other tree nuts as off-limits too, or test them one at a time, and where does coconut fit?
6. When and how should we reassess to see whether my child has outgrown it?
7. What will epinephrine, and any treatment we are considering, actually cost us, and what does our insurance cover?

The frame: how to hold this

There are two worlds, and a food allergy moves a family from one into the other. In the recoverable world, a mistake is a lesson. A forgotten jacket is a cold afternoon. In the irrecoverable world, one wrong protein is not a lesson, because the cost of the error can be the child. When someone tells an allergy parent to relax, they are speaking from the first world to someone who has had to move to the second. They think the parent is anxious. The parent is not anxious. The parent is calibrated.

The work, then, is to sort what is on your side of the line from what is not. On your side: the labels you read, the word “pesto” you have learned to stop on, the question you ask about whether the other nuts are even in play, the epinephrine that travels with the child, the chef card, the plan on file at school. Not on your side: the jar of sauce that blends pine nut into a base and does not foreground it, the relative who thinks one bite is kindness, the manufacturer whose precautionary label is voluntary. You do the things on your side fully, and you stop apologizing for them. And you hold, without pretending otherwise, that the other side is real and partly random, and that a stacked defense reduces the risk without ever closing the gap to zero.

Pine nut carries one quiet piece of good news, which is that it is genuinely uncommon and that it often stands alone, a seed apart from the tree nuts rather than a doorway into all of them. That is real, and it is also not yours to assume from the kitchen: which other foods are in play, and whether a positive test is a real allergy, runs through your allergist, who actually knows your child. This page does not promise safety. It lays out the layers and names the gap, and it leaves the calibration to you and your allergist.

Related pages on this site

• Why pine nut is a seed, not a true tree nut, and what that means for cross-reactivity
• Pine mouth versus pine nut allergy, telling a taste effect from a reaction
• Pesto and the hidden pine-nut sources, the deep version
• Reading labels for pine nut, including the alias names
• Building a pine-nut-allergy 504 plan
• Restaurants with a pine-nut-allergic child

These companion pages are being written and will be linked here as each one goes live.

Frequently asked questions

Is pine nut a tree nut?

For allergy and food-labeling purposes, yes, it is declared as a tree nut. Botanically, no: pine nut is the seed of a pine tree (a gymnosperm seed), on a different branch of the plant world from the true tree nuts like walnut, cashew, and almond, which are seeds of flowering plants. That botanical separation is why a pine-nut allergy does not automatically travel to the other tree nuts (see Cross-reactivity).

If my child is allergic to pine nut, are they allergic to other tree nuts?

Not automatically. Pine nut is a seed, not a true tree nut, and its cross-reactivity to the other tree nuts is limited and inconsistent; some people are allergic to pine nut alone. Whether your child reacts to walnut, cashew, almond, or the rest is a separate question your allergist tests and decides nut by nut, not something the pine-nut result settles (see Cross-reactivity).

I get a metallic taste a few days after eating pine nuts. Is that an allergy?

Most likely not. A metallic or bitter taste that starts a day or two after eating pine nuts and clears on its own over days to a couple of weeks is “pine mouth,” a harmless taste disturbance, not an allergy and not an emergency. It is not IgE-mediated and carries no anaphylaxis risk. A true pine-nut allergy looks different: hives, swelling, or trouble breathing within minutes of eating (see Hidden sources).

Where does pine nut hide?

Pesto is the big one: traditional basil pesto contains pine nuts, and the dish name does not say so. Pine nuts also turn up toasted on salads and grain bowls, in dukkah and Mediterranean spice and nut mixes, in pignoli cookies, and in trail and granola mixes, and they hide under the alias names pignoli, pignolia, pinon, and pine kernel (see Hidden sources).

Is there a treatment for pine nut allergy?

There is no FDA-approved pine-nut treatment and no pine-nut oral immunotherapy. Standard care is strict avoidance plus a ready epinephrine auto-injector. Omalizumab (Xolair) is FDA-approved to reduce reactions across one or more foods after accidental exposure, which can cover pine nut for a child managed for food allergy, but it is an add-on, not a cure, and it is an allergist conversation (see Treatment options).

References and medical review

This page is pending independent medical review; the note at the top of the page applies until a reviewer is assigned. The references below resolve every in-body citation. Pine nut has no cross-reactivity or hidden-source record in the project’s verified floor (the one floor record used is the coconut reassurance), so the seed-not-tree-nut shape, the pine-mouth distinction, and the hidden sources are sourced from the pine nut research record still pending final review. Where a reference has no resolvable stable identifier, it is listed bibliographically without a link rather than with an unverified URL.

1. Gupta RS, Warren CM, Smith BM, et al. The Public Health Impact of Parent-Reported Childhood Food Allergies in the United States. Pediatrics. 2018;142(6):e20181235. https://doi.org/10.1542/peds.2018-1235 (tree-nut category prevalence about 1.2 percent; pine nut not separately enumerated)
2. Savage J, Sicherer S, Wood R. Prevalence and natural history of tree nut allergy. Ann Allergy Asthma Immunol. 2021;126(1):17-22. https://doi.org/10.1016/j.anai.2020.01.024 (tree-nut management and diagnosis frame; sparse pine-nut characterization; tree-nut resolution roughly 9 to 14 percent)
3. Fleischer DM, Conover-Walker MK, Matsui EC, Wood RA. The natural history of tree nut allergy. J Allergy Clin Immunol. 2005;116(5):1087-1093. https://doi.org/10.1016/j.jaci.2005.09.002 (tree-nut natural-history cohort; the oral food challenge as the reference standard for confirming resolution)
4. US FDA. FDA approves first medication (omalizumab, Xolair) to help reduce allergic reactions to multiple foods after accidental exposure (approved February 2024, ages 1 and up). https://www.fda.gov/news-events/press-announcements/fda-approves-first-medication-help-reduce-allergic-reactions-multiple-foods-after-accidental
5. US FDA. Pine mouth (pine-nut syndrome): a transient, self-limited taste disturbance after pine-nut consumption; consumer-safety information. Cited for the not-an-allergy distinction; no quantitative figure asserted.
6. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), Title II of PL 108-282 (tree nuts named individually). https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa
7. Regulation (EU) No 1169/2011 (Annex II allergens, nuts / tree nuts); the UK on the retained-EU-law basis. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32011R1169
8. The one cross-reactivity record used resolves to the project’s verified floor: the coconut reassurance (coconut is a drupe; most tree-nut-allergic people tolerate it; confirm with your allergist before introducing). Pine nut has no cross-food cross-reactivity or hidden-source record in the floor, so no pine-nut cross-food reassurance or caution is asserted; the seed-not-tree-nut and tested-not-assumed shapes are sourced from the pine nut research record.