the most important native nut of N. America, is borne by one of the hickory trees, Carya illinoinensis. The hickories, which are related to the walnut trees, include several species with edible nuts (see hickory nut), but the pecan is much the best. Its native habitat is the central southern region of the USA.
The name pecan comes from the Algonquin Indian paccan, which denoted hickories, including pecans. Rosengarten (1984) explains that:
A creamy liquid called powcohicoria or ‘hickory milk’ was prepared by the Algonquins: paccan kernels were pounded into small pieces, cast into boiling water, strained and stirred. This rich, nutty concoction was added to broth to thicken it, and to corn cakes and hominy as a seasoning.
Most pecans now come from cultivated trees, although many old, wild trees continue to produce nuts which are gathered and marketed. Cultivation is carried out in many states, especially Georgia and Texas. Since the time when Antoine, a slave gardener in Louisiana, achieved a breakthrough by ‘topworking’ some pecan trees and producing the variety Centennial, further advances have been made and there are now more than 500 named varieties.
Despite its excellence, the pecan is still little known outside N. America and Mexico, although it is now being grown in Israel, S. Africa, and Australia.
The nut shell, unlike a walnut shell, has a smooth surface. The kernel inside does bear some resemblance to that of a walnut, but is oilier and milder in flavour.
The main uses of pecans are in sweet dishes and confectionery, although they are also used in a stuffing for turkey. Pecan pie is one of the most famous American desserts. Pecan butter is also made.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Rosengarten, Frederic, Jr (1984), The Book of Edible Nuts, New York: Walker.
