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The best pine nuts to use in gastronomy, ideal for stews, sauces, creams, and a wide variety of recipes.
Package: One kilogram in a plastic jar.
Origin: SPAIN
In Mediterranean cuisine, they are frequently added to meat, fish, salads, vegetable dishes, as well as sweets and desserts. In Catalan and Valencian cuisine, they are often used in sweet recipes such as pine nut cake or panellets, in salads, such as Catalan-style spinach. They are an essential component of an Italian sauce, pesto. In the southwestern French cuisine, 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 individual 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 the Mapuche culture; from these pine nuts, flour is made, to later make bread. They are also consumed boiled, fried, preserved, etc.
The best pine nuts to use in gastronomy, ideal for stews, sauces, creams, and a wide variety of recipes.
Package: One kilogram in a plastic jar.
Origin: SPAIN
In Mediterranean cuisine, they are frequently added to meat, fish, salads, vegetable dishes, as well as sweets and desserts. In Catalan and Valencian cuisine, they are often used in sweet recipes such as pine nut cake or panellets, in salads, such as Catalan-style spinach. They are an essential component of an Italian sauce, pesto. In the southwestern French cuisine, 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 individual 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 the Mapuche culture; from these pine nuts, flour is made, to later make bread. They are also consumed boiled, fried, preserved, etc.
