“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
Originally attributed to an error in the winemaking process, wine vinegar was referred to by the Romans as “vinum acre”, or sour wine. For centuries these aromatic liquids have been lending their pungent and complex aromas to Spain’s gastronomy. They continue to do so today, particularly in those areas where their traditional elaboration is protected by a Designation of Origin status.
Spain, and La Mancha in particular, is fertile ground for saffron, the ancient seasoning that is now among the country’s leading natural commodities and most sought-after exports.
Traditional salsas from the Spanish coast and the countryside, from farmhouses and fishing villages, are now making their way around the world as high-quality ready-to-eat products