Spanish Spices

This precious powder is indispensable for Spanish sausage such as chorizo and lomo pork loin. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. Although it is not generally available, even in many gourmet shops, there is no substitute for use in authentic Spanish cooking.

Pimenton comes in three varieties -- sweet and mild (dulce) bittersweet medium hot (agridulce) and hot (picante) -- and normally keeps for two years.

Saffron is a deeply rooted condiment, both economically and culturally, in Castile-La Mancha. It should not be considered just another agricultural product, rather part of the historic and cultural patrimony of the region that must be protected and preserved.

It has enjoyed a Protected Denomination of Origin since 17 March 2001