Spanish spices

Marvel at the scents of Spanish cuisine with the Spanish spices and spice mixes offered by Spigol. Colour and flavour your typical Spanish dishes.

Spanish cuisine is a rich and varied Mediterranean cuisine. This richness is due to the variety of the Spanish regions and the historical influence of Spanish conquests in South America, Asia and Africa. These discoveries led to new spices and methods of preparing dishes that were combined with local produce (fish and seafood from the Spanish coasts, meat and ham from the mountains, etc.) and culinary habits (generous, rural mountain cuisine, cold specialities from Andalusia, etc.) to create a cuisine rich in tastes and colours.

Pepper, garlic, tomato and onion are key ingredients in Spanish cuisine and serve as the starting point for various dishes. Many spices are also used, such as saffron, pimentón (dried ground peppers that can be mild or hot), cumin and cinnamon.

The most well-known dishes in Spanish cuisine are paella, gazpacho and tapas, very varied dishes and appetisers. Paella is a dish made with rice, tomatoes, beans and meat or seafood depending on the recipe. The yellow colour of the rice comes from the use of saffron and paprika, which colour and flavour the dish. Gazpacho is a cold soup made with tomatoes, peppers and bread that can be served with finely chopped vegetables.

But many other dishes are worth tasting, such as octopus ‘a feira’ (boiled octopus, cut into pieces and seasoned with paprika) and ‘cocido madrileño’ (a kind of pot-au-feu with ingredients cooked together but served as 3 successive dishes: vermicelli soup, followed by a chickpea dish and then pieces of meat).

Give your dishes a Spanish flavour.