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 “Please call pimentón, pimentón, not paprika”. With this phrase, Spanish chef José Andrés got recently right to the point with Anthony Bourdain in the kitchen of his Mi Casa restaurant in Puerto Rico. Of course this should come at no surprise, given how adamantly José Andrés and numerous other Spanish chefs in restaurants all over the world defend the quality, origin and varied culinary applications of this Spanish spice, which is so intimately linked to the history, tradition and gastronomy of Spain. Talking about pimentón means taking a flavorful journey through the beautiful area of Extremadura known as La Vera, where peppers are carefully grown, dried and smoked with oak and acorn wood, and then ground at the local mills that lend the final, magical Spanish touch to this coveted spice

A volcanic landscape bathed by the clear waters of the Atlantic at the southernmost tip of the Canary Island of La Palma, all of it declared a World Biosphere Reserve by UNESCO. This is the source of one of the Canaries’ most enticing gourmet products: hand-harvested sea salt and 'flor de sal' from Salinas de Fuencaliente