Nuts

Casina

B tier

Casina is a Spanish hazelnut cultivar from Asturias and northern Spanish orchard culture, valued regionally for kernels with classic sweet aroma after roasting. It sits among Iberian types that feed both local foods and commercial trade. Fresh Casina should smell clean and nutty; oxidised stock fails the same test as any hazelnut. Roast carefully, rub skins for fine work, freeze surplus. Use in baking, snacks, and Spanish sweets. Major tree-nut allergen handling applies. Compared with Negret’s wider commercial dominance, Casina is a more regional Spanish name with real kitchen identity. Sample before grinding into paste.