Picea balsamifera, L. Norway: inner part of bark hung several days to dry, then oven-baked. Next, It is then beaten on wooden blocks, and pounded as finely as possible in wooden vessels, and finely milled into coarse meal, like barley or oats and, lastly, mixed with a few moss seeds, and other [unspecified] ingredients and baked into inch-thick bread. Vernacular name: Fir. Ref. BRIGGS & SIMONOVITCH, DILLINGHAM.
Pinus brachyptera Englmn. (syn. Pinus scopuorum (Englmn.) Lemmon). Native North American: inner bark eaten or chewed in time of food shortage. Vernacular name: Rocky Mountain Yellow Pine. Ref. CASTETTER, YANOVSKY.
Pinus edulis, Engelm. North America (southwestern United States): inner bark eaten by Ramah Navajo. Vernacular name: Pinyon. Ref. MINNIS, VESTAL.
Pinus ponderosa, Laws var. scopulorum Engelm. North America (southwestern United States): inner bark eaten by Zuni and other Native American groups. Ref. MINNIS, CASTETTER.
Pinus roxburghii, Sarg. India (Garhwal Himalayas): seeds eaten raw or cooked. Ref. GUPTA.
Pinus silvestris, L. Europe: fibrous bast of inner bark dried and used as a flour substitute or additive. Vernacular name: Scots Pine. Ref. SAYCE.
Pinus strobus, L.; Buch.-Ham.; Thunb. Norway, Sweden: inner rind of bark dried, pounded into small pieces and mixed with grain. The mixture is then hand-milled and baked into bread, It may also be eaten in meal form, with butter. Ref. BRIGGS & SIMONOVITCH, DILLINGHAM.