Valencia Almonds with Rosemary

Roasted almonds with rosemary and La Vera paprika from Valencia

Finca la Rosala's rosemary Valencia almonds are hand-roasted Spanish almonds, salted and seasoned with fresh rosemary, a little olive oil, and a delicate hint of La Vera paprika. Mediterranean, salty, herbal – in an 80g bag.

Rosemary almonds are hand-roasted Valencia almonds from the Spanish manufacturer Finca la Rosala in Valencia. 94% blanched almonds, 1% rosemary, 1% extra virgin olive oil, plus salt, cane sugar, and a trace of La Vera paprika – packed in an 80g bag. Let yourself be surprised by how much a single herbal note can define the character of a nut.

The scent alone tells of Spain: warm rosemary, roasted almond, a hint of olive oil. Salty, herbal, slightly spicy – like a Mediterranean garden in a handy format.

Mediterranean, salty, herbal

Upon the first bite, you get the roasty almond flavor first, then the rosemary opens up and adds an herbal note on top. Salt and the hint of olive oil support the whole, while the La Vera paprika gives it a fine smoky tone.

The Valencia almond itself is its own variety group – longer and slimmer than the round Marcona, with a firm crunch and a mild, slightly sweet natural flavor. A classic Spanish almond that otherwise disappears into turrón or marzipan in bakeries. Here it comes to the table pure, roasted and seasoned.

Classic for an aperitif and sherry

A classic on the tables of Spanish bars: with a glass of Manzanilla sherry, a dry Albariño, or a cold cerveza. Also an obvious choice for a tapas get-together on the weekend.

Warm tomato salad with burrata gets a crunchy topping with them, and next to a bowl of cashews with lime, two worlds of flavor meet – one citrus, one herbal. A small Spanish snack corner is quickly assembled.

Pedro and the 19th-century art of roasting

Finca la Rosala dates back to Pedro Ciudad Imedio, who began roasting jumbo peanuts in his Valencian homeland – the so-called panchitos, a classic bar snack of the region. His neighbor was the owner of Angelito, a small workshop where nuts had been roasted in wood-fired ovens since the beginning of the 19th century, and who passed his secrets on to him.

When the old master died, Pedro continued the business under the name Finca la Rosala and taught the craft to his sons. To this day, the family roasts almonds, hazelnuts, pistachios, cashews, and peanuts, combining them with classic as well as unusual flavors. The rosemary variety is the most classic of the savory almond types – it follows an old Spanish bar tradition.

Valencia is not the company's location by accident: the region is one of Spain's classic almond-growing areas, and the family has been making use of their proximity to the raw material for generations. At Finca la Rosala, you will find all varieties together – from sweet pecans with honey to Marcona almonds with truffle.

With Albariño from Galicia

Serve at room temperature, and simply reseal the bag after opening – this way the rosemary retains its fresh character. A reliable companion for a classic aperitif, a dry Manzanilla, or an Albariño from Galicia. Served in a bowl next to olives and Manchego, you have a small tapas corner with no effort at all.