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First-class national pine nut, 100-gram bag,
The best pine nuts to use in gastronomy, ideal for stews, sauces, creams, and a wide variety of recipes.
Packaging: 100 grams in a small bag.
Origin: SPAIN
In Mediterranean cuisine, they are often added to meat, fish, salads, vegetable dishes, as well as sweets and desserts. In Catalan and Valencian gastronomy, they are often used in sweet recipes such as pine nut cakes or panellets, as well as in salads like Catalan-style spinach. They are an essential component of an Italian sauce, pesto. In southwestern France, they are typically used in Landes salad. In Greece and the Maghreb, they are used, among other desserts, for some varieties of baklava. In Spain, there is a belief that continuous and sustained consumption over time enhances individuals' creativity.
In Mexico, they are popular as a snack and for making sweets. Historically, they may have been the survival food that allowed the Mexicas to journey from Aztlan.
In southern Chile and Argentina, their use is common especially within Mapuche culture; flour is made from these pine nuts, which is then used to make bread. They are also consumed boiled, fried, pickled, etc.
First-class national pine nut, 100-gram bag,
The best pine nuts to use in gastronomy, ideal for stews, sauces, creams, and a wide variety of recipes.
Packaging: 100 grams in a small bag.
Origin: SPAIN
In Mediterranean cuisine, they are often added to meat, fish, salads, vegetable dishes, as well as sweets and desserts. In Catalan and Valencian gastronomy, they are often used in sweet recipes such as pine nut cakes or panellets, as well as in salads like Catalan-style spinach. They are an essential component of an Italian sauce, pesto. In southwestern France, they are typically used in Landes salad. In Greece and the Maghreb, they are used, among other desserts, for some varieties of baklava. In Spain, there is a belief that continuous and sustained consumption over time enhances individuals' creativity.
In Mexico, they are popular as a snack and for making sweets. Historically, they may have been the survival food that allowed the Mexicas to journey from Aztlan.
In southern Chile and Argentina, their use is common especially within Mapuche culture; flour is made from these pine nuts, which is then used to make bread. They are also consumed boiled, fried, pickled, etc.
