In China, they prepare traditional fried pine cones with a smoky aroma

In China's Yunnan province, a unique delicacy has long been prepared: roasted chilgoza pine cones, or Himalayan cedar. Whole, unopened cones are thrown directly into an open fire or placed on hot coals.

Under the high heat, the resinous cones char, their scales split open with a characteristic crackling sound, releasing the nuts. The heat imparts a rich, smoky aroma and a deep, lightly toasted nutty flavor to the seeds. The cooked nuts are often served hot, and their extraction from the open cones is considered part of a special ritual.