Avellana de Reus (Reus hazelnuts): Difference between revisions
From Cookipedia
No edit summary |
(Upadate SEO meta tags) |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Avellana de Reus (Reus hazelnuts) | ||
|titlemode=replace | |titlemode=replace | ||
|description= | |description=Avellana de Reus Nuts are wisely used in Spain, especially in sauce and confectionery making. Whilst in the south, the almond is more common, in Cataluña.. | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
Revision as of 09:46, 18 December 2016
Avellana de Reus
Nuts are wisely used in Spain, especially in sauce and confectionery making. Whilst in the south, the almond is more common, in Cataluña they make more use of hazelnuts. They are mainly produced in the province of Tarragona and their trade has been regulated since the 13th century. The 'Avellana de Reus' has been designated by the EU as having ‘Denominación de Origen Protegida’ status. They are harvested in September and October and hey can also be bought toasted which is a great time-saver for the cook.
Recent medical research, sponsored by the Catalonian Department of Agriculture, Livestock and Fisheries amongst others, have shown that regular consumption of hazelnuts can reduce cholesterol levels.