"Castilla's GOLD: the pine nut with a unique taste"


Since the inclusion of nuts at the base of the nutritional pyramid of the Mediterranean Diet, the international scientific community has recognized all the beneficial effects of nuts on health. There are many studies developed in recent years about this.

Pine nuts are authentic pharmacies. Pine nuts possess proteins that are easily assimilated, counting in its interior with very high amounts of all the 20 amino acids necessary for the organism, highlighting in particular the “Arginine” which is extremely important for the growth of the organism.

Fats possessed in pine nuts are distinguished by their high content of monounsaturated and polyunsaturated fatty acids and within the latter in particular by linoleic and linolenic acids, essential acids that are not synthesized by the human body, but whose presence is very necessary for the normal activity of the organism. The most sensitive to the lack of these acids are children. In addition, the pine nut has absolutely no cholesterol.

The wealth of mineral microelements is impressive, with sodium, potassium, calcium, magnesium, iron, phosphorus, zinc, copper, manganese, highlighting in a very special way the amount of magnesium and surpassing the amount of phosphorus to the richest vegetable sources such as nuts equaling soybeans.

Regarding vitamins, pine nuts have, like other nuts, vitamin A, which contributes to the growth and development of the body. It also contains vitamin B and D complexes that stabilize the nervous system, improve the composition of the blood and have a favorable effect on skin tissue. Pine nuts are especially rich in vitamin B1 (Thiamine), and vitamin B6 (Pyridoxine) that increase the body’s resistance to radiation. Pine nuts are very interested in vitamin E (Tocopherol) and vitamin F (unsaturated fatty acids, especially linoleic acid), which carry these vitamins of what the Greeks meant as producers of offspring. Due to the lack of vitamin E, the process of using fat in the human body is altered, the generation of milk in nursing mothers ceases, also increasing the predisposition to arteriosclerosis. The amount of vitamin E present in pine nuts exceeds that of walnuts, almonds and peanuts.

Pine nuts help when you have hypertension and arteriosclerosis. They also have positive effects when you have heartburn or peptic acid and duodenal ulcer.


Recently, scientists claim that pine nuts help to be with a high work capacity, improve the blood composition and prevent tuberculosis and anemia. Taking 100 gr. of pine nuts complements in an important way the daily needs for the human organism of amino acids and other microelements.

Types of pine nuts types

CHINESE PINE NUTS, called “keg type” because of their shape. These kernels are coming from Asian countries and they are very different from our MEDITERRANEAN PINE NUTS, because of lacking the flavor that characterizes our pine nuts and also they are smaller.

UNTIMELY EXTRACTION PINE NUTS: This type of kernels are got from pine cones by an artificial way. Pine cones are boiled in water just after they have been harvested, when kernels are still undone. This is the reason for having a white colour and a little piece of skin at the top. Moreover, the flavour of theses kernels is not as good as the sun processing kernels as we will say below. In addition, germination is not possible with these kernels, so plantation and repopulation is not possible with them.

SUN PROCESSED PINE NUTS: This process has always been the truly natural and conventional one. This process is carried out by collecting pine cones at the season time, from December to April (not in advance). Afterwards, pine cones are stored outdoors, until summer arrives, extended in meadows.  With the action and heat of the sun they open and by release pine nuts by itself.

With this natural way of processing, we can get the following profits:

a) The complete maturation of kernels, securing the characteristic flavour of Spanish Kernels.
b) The natural colour of these kernels is yellowish, but not white.
c) After kernels are cracked, they are brushed. Therefore, we get a nice dry and bright kernel, with a natural flavour.
d) Afterwards, the sorting of the kernels is by a colour selection machine and finally, by hand.
e) Therefore, kernels processed in this way, kept in a cool and dry place (from 8 to 20 degrees) and suitably packed in jute bags, glass jars or plastic bags, can be stored for a very long time.
f) These kernels with shell can be used for planting.
g) The inconvenient of this way of processing is that producers do not recover the invested money until 9 months from the investment was done. On the other hand,they can offer kernel of a very high quality. This is the way we produce organic kernels.


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