Not many of us will have concerned ourselves with the origin or variety of nuts, but once you start, it can become obsessive. Spain cultivates many sorts of nuts: of the almond types available we currently stock the marcona and largueta, as well as Castilian pine nuts, all of which are packed with rich, creamy flavours and aromas. Spanish patisserie and confectionery require the use of large amounts of high quality nuts and their recipes will always benefit from using native varieties.

Chestnuts Small, peeled, packed with nutrition and organically grown. An important ingredient of many Spanish winter recipes, both sweet and savoury, these are a must-have product. From Andalucía.
Catalan almonds Almonds are totally integrated into the Spanish diet in sauces with fish, for soups etc.

Marcona An almond that is plump and round and tender in texture. We sell them salted or blanched.
Garrapiñadas Caramelised almonds, from Aragón. These largueta almonds are coated in a delicious caramelised shell Awarded a Silver in the Great Taste Awards 2006.

Castilian pine kernels Poles apart from the more widely available Chinese kernels, these are soft in texture, creamy to eat and actually taste of pine! More expensive we know, but you can taste the difference.

Kikones Fried giant maize kernels.

Habas fritas Fried broad beans, plain or hot and spicy.

Cocktail mix Delicious savoury snack mix of chickpeas, almonds, kikos, peanuts and habas: a western Bombay Mix.