TAIGA Naturkost Siberian Cedar Flakes 250g Organic. Partially defatted cedar nuts as flakes – mild and nutty, finely sweet, for muesli, toppings, and breading.

TAIGA Naturkost Siberian Cedar Flakes 250g Organic are partially defatted Siberian cedar nuts from certified organic wild collection in the Altai, which remain during the cold pressing of cedar nut oil in the Palatinate region. 100 percent cedar nut, 250 g in a bag, vegan, gluten-free, raw food quality according to the manufacturer. No flour, no powder, no mixture – the whole nut, just with less oil.

Siberian Cedar Flakes by TAIGA Naturkost are what remain of the cedar nut once the oil has been removed. During cold pressing, the nut loses about half of its fat; the press cake is then broken into soft, light-colored flakes. Instead of around 62 percent fat, the flakes contain about 30 percent, according to the manufacturer, but with 34.7 g of protein per 100 g. In Russia, they have long been used as an ingredient and ground coarsely for baking. The flakes absorb moisture and oil well, which is why they work just as well in muesli as they do in breading.

Flavor

The flakes taste finely sweet and mild-nutty, with a pleasantly soft bite, as described by the manufacturer. The forest aroma of the whole cedar nut is present but quieter because part of the oil is missing. In return, they are less fatty and provide a nutty taste in muesli without weighing it down.

Dry, the flakes are light and crumbly; in liquid, they swell up and become soft again like fresh nuts. Those expecting crunchy, oily nut kernels will find the flakes more delicate and drier. Lightly toasted in a pan, they turn golden brown and develop a savory quality that the manufacturer compares to Parmesan.

Usage

The manufacturer recommends the flakes in muesli, fruit and grain porridges, as a topping for desserts and creams, in pesto, smoothies, and bowls. A tablespoon over muesli adds a nutty flavor, while a handful turns porridge into a nut breakfast. They almost dissolve in smoothies.

They are just as at home in savory dishes: coarsely ground or crushed, they replace breadcrumbs, serve as a base for herb crusts on fish or vegetables, and as a baking ingredient in dough for bread, rolls, and pastries. Sprinkled over pasta or roasted vegetables, they replace grated cheese. Store the bag in a cool, dark, and dry place; once opened, keep it airtight and use within three months according to the manufacturer.

Our tip: Mix two tablespoons of flakes with one tablespoon of nutritional yeast, a pinch of salt, and a little garlic powder. This makes a vegan sprinkle-topping for pasta, pizza, and salad that keeps for a week in a screw-top jar.

Origin

The cedar nuts come from the Altai Mountains in Siberia, from certified organic wild collection. Collector families pick the cones by hand in late summer; the nuts are shelled, sorted, and vacuum-packed on-site before traveling by truck and train to the Palatinate. According to the manufacturer, TAIGA Naturkost has been working with cedar nuts from the Altai since 2004 and visits every year for the harvest.

Pressing has taken place since 2025 in the workshop in Harthausen in the Palatinate, using a custom-made hydraulic oil press. The oil goes into the bottle, and the press cake becomes flakes. Thus, oil and flakes are produced from the same batch, freshly pressed as needed according to the manufacturer. The company traces back to the Russian composer Alexander Sojnikow, who came to the Palatinate in 1999 and initially founded a publishing house there. His son, Jaroslaw Sojnikow, now runs TAIGA Naturkost in the second generation.

For whom

The cedar flakes are for anyone who mixes their own muesli, for vegan cuisine as a sprinkle-topping, and for anyone looking for a nutty ingredient for baking and breading. The oil from the same pressing is the Organic Cedar Nut Oil, and the butter from the whole nut is the Cedar Nut Butter. You can find more kernels and nuts in our category Nuts, Kernels & Co, and all products from Harthausen on the TAIGA Naturkost page.

Note: The flakes consist of cedar nuts, a type of pine nut, and may contain traces of cashew, almond, Brazil nut, pecan, and macadamia nut according to the manufacturer. They are not suitable for those allergic to nuts.

Partially defatted Siberian cedar nuts as flakes, pressed in the Palatinate – for muesli, herb crusts, and vegan sprinkle-toppings.