Acorns are found on oak trees. Oak trees can be identified by the five to eight lobes on each side of their alternate leaves, which turn from yellow to brown in the fall, the bark, which is deeply grooved and grayish in color, and of course, the acorns. Oak trees commonly grow in both hemispheres and flourish in temperate climates. The most common oak, the Live Oak, unfortunately produces the least desirable acorns, mostly because of the difficulty in removing the meat from the shells and the bitter taste. Followed by Red Oaks, White Oaks produce the least bitter nuts, however, even these will need the tannins leached from their acorns. Tannins in acorns are not only bitter, but eating an excessive amount of acorns high in tannic acid can lead to kidney failure.
Tannins can be leached out of the acorns by placing the shelled nuts in a mesh bag, then submersing them in running water for several weeks. A quicker, more modern method would be to grind them into a coarse flour (blenders and food processors work well) then use them like coffee grounds and repeatedly run them through a coffee maker until they no longer taste bitter. Hot water greatly assists in extracing the tannins, so just the acorn flour, any filter, and some hot water will do the trick.
Acorns
Acorns are found on oak trees. Oak trees can be identified by the five to eight lobes on each side of their alternate leaves, which turn from yellow to brown in the fall, the bark, which is deeply grooved and grayish in color, and of course, the acorns. Oak trees commonly grow in both hemispheres and flourish in temperate climates. The most common oak, the Live Oak, unfortunately produces the least desirable acorns, mostly because of the difficulty in removing the meat from the shells and the bitter taste. Followed by Red Oaks, White Oaks produce the least bitter nuts, however, even these will need the tannins leached from their acorns. Tannins in acorns are not only bitter, but eating an excessive amount of acorns high in tannic acid can lead to kidney failure.
Tannins can be leached out of the acorns by placing the shelled nuts in a mesh bag, then submersing them in running water for several weeks. A quicker, more modern method would be to grind them into a coarse flour (blenders and food processors work well) then use them like coffee grounds and repeatedly run them through a coffee maker until they no longer taste bitter. Hot water greatly assists in extracing the tannins, so just the acorn flour, any filter, and some hot water will do the trick.