Flavor, aroma and texture are key to identifying and distinguishing the authentic nougats from Jijona and Alicante from other sweets and substitutes.

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The Denomination of Origin and the Protected Geographical Indication, which is recognized by the Nougat Regulatory Council, establishes that to achieve its certification it is essential to follow the traditional production process, use specific machinery such as the boixet - a type of large mortar - with which obtains the creaminess typical of Jijona, and necessarily incorporates a high percentage of almonds and honey, the main ingredients in the manufacture of both.

And, although many continue to believe that “soft” nougat and “hard” nougat are synonymous with the renowned Jijona and Alicante respectively, in reality they are not.