<Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Region </Th> <Th> Type </Th> <Th> Description </Th> </Tr> <Tr> <Td> Alfajores </Td> <Td> </Td> <Td> Andalusia </Td> <Td> dessert </Td> <Td> a Christmas pastry (very different from Latin American alfajores) </Td> </Tr> <Tr> <Td> Churros </Td> <Td> </Td> <Td> </Td> <Td> snack </Td> <Td> fried - dough pastry - based snacks, sometimes made from potato dough </Td> </Tr> <Tr> <Td> Flan Crème caramel, or caramel custard </Td> <Td> </Td> <Td> Puerto Rico </Td> <Td> pudding </Td> <Td> a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top . </Td> </Tr> <Tr> <Td> Crème brûlée burnt cream, crema catalana, or Trinity cream </Td> <Td> </Td> <Td> Catalonia </Td> <Td> dessert </Td> <Td> a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat source, or by pouring cooked caramel on top of the custard . It is usually served cold in individual ramekins . </Td> </Tr> <Tr> <Td> Frangollo </Td> <Td> </Td> <Td> Canary Islands </Td> <Td> dessert </Td> <Td> a dessert made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon . Many variations exist: the milk may be replaced by water, aniseed may be added </Td> </Tr> <Tr> <Td> Marie biscuit </Td> <Td> </Td> <Td> </Td> <Td> biscuit </Td> <Td> a type of sweet biscuit similar to a Rich Tea biscuit . It is made with wheat flour, sugar, vegetable oil and vanilla flavoring </Td> </Tr> <Tr> <Td> Marzipan </Td> <Td> </Td> <Td> Toledo and Soto de Cameros (La Rioja) </Td> <Td> confection </Td> <Td> a confection consisting primarily of sugar and almond meal . </Td> </Tr> <Tr> <Td> Panellets </Td> <Td> </Td> <Td> Catalonia </Td> <Td> small cakes or cookies </Td> <Td> traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine . Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan . </Td> </Tr> <Tr> <Td> Quince Paste membrillo </Td> <Td> </Td> <Td> </Td> <Td> jelly </Td> <Td> a sweet, thick, quince jelly or quince candy . </Td> </Tr> <Tr> <Td> Tarta de Santiago </Td> <Td> </Td> <Td> Galicia, Mondoñedo </Td> <Td> pie </Td> <Td> almond pie fillied with ground almonds, eggs and sugar . The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross . </Td> </Tr> <Tr> <Td> Teja </Td> <Td> </Td> <Td> </Td> <Td> confectionery </Td> <Td> a popular dumpling - shaped confection that contains manjar blanco filling (similar to dulce de leche) and either dry fruits or nuts . </Td> </Tr> <Tr> <Td> Tortas de Aceite </Td> <Td> </Td> <Td> </Td> <Td> biscuit </Td> <Td> a light, crispy and flaky Sevillian biscuit . </Td> </Tr> <Tr> <Td> Tortell </Td> <Td> </Td> <Td> Catalonia </Td> <Td> pastry </Td> <Td> a Catalan typically O - shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit . </Td> </Tr> <Tr> <Td> Turrón torró, or torrone </Td> <Td> </Td> <Td> Valencian Community </Td> <Td> confection </Td> <Td> a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake . </Td> </Tr> </Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Region </Th> <Th> Type </Th> <Th> Description </Th> </Tr> <Tr> <Td> Alfajores </Td> <Td> </Td> <Td> Andalusia </Td> <Td> dessert </Td> <Td> a Christmas pastry (very different from Latin American alfajores) </Td> </Tr> <Tr> <Td> Churros </Td> <Td> </Td> <Td> </Td> <Td> snack </Td> <Td> fried - dough pastry - based snacks, sometimes made from potato dough </Td> </Tr>

Which of the following foods is not an important ingredient in spanish cuisine