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Salt, spices and aromatic herbs

En Mexico you can find all kinds of tasty foods. Mexicans are experts in the hot spicy and, above all, in the spices. In Spain we have acquired many products from this country, such as fajitas, nachos, tacos or guacamole, due to their variety and culinary delicacy. But today we come to talk to you about achiote, a product somewhat more unknown in our territory, but which we hope will soon become part of our diet thanks to the culinary influence of this gastronomically rich American country.

Write: Tomás Franco. Author of the book Manual for Spices

From the plant of the dill (Anethum graveolens) are obtained two quite different spices, on the one hand the seeds dried with an appearance and aroma similar to caraway although finer and more subtle and, on the other hand, aromatic leaves dried green in color, with a subtle flavor slightly aniseed, which constitute one of the most important aromatic herbs used in cooking. Let's get to know your nutritional composition, its role in gastronomy and its properties for health, as well as a prescription with it.

If there is something that enriches any plate of food, it is the spices. The touch that gives flavor and aroma to a recipe. On the Mediterranean coast, the Murcian paprika, a unique condiment distinguished with Protected Designation of Origin (DOP). Octopus, ham, paella ... there are many foods that can be enriched with this "Red Gold that exudes a flavor of pepper and sun. Of the “ball” variety, it differs from the others for many reasons that we are going to tell you about here.

Write: Tomás Franco. Author of the book Manual for Spices

The small seeds of the Pimpinella anisum L. They have been cultivated since ancient times to be used as a spice and medicinal plant. Its presence in products is well known sweets and spirits.  In southern Spain it is also known as Matalahúva or matalahúga. Its smell is very aromatic and characteristic with a slightly sweet flavor with a trait of licorice. This is the anise, of which we will tell you more details below.

One more harvest of the precious one has already finished saffron from La Mancha, a spice that has its own Protected Designation of Origin. This year the production of the 126 hectares that the DO has amounted to 451,5 kilograms, a figure much lower than last season. At the beginning of this campaign, the initial estimates were to maintain productivity and thus maintain the average of the previous years, but it has not been possible. In this way, the decrease has been of a 25% Over the previous year. We give you more details below.

It's a unique seasoning in its genre and that it enjoys Protected Designation of Origin. He paprika comes from select peppers grown in a very specific region of Cáceres (Extremadura). Something that allows to link this red gold of Spanish gastronomy to the Extremadura territory, where it is very popular. With a process handmade and natural of elaboration, this powder has a recognized quality that favors its use in many recipes. In the following paragraphs we review its origin, cultivation and what it is like.

Write: Tomás Franco. Author of Manual for Spices

La cayenne or chili or chilli is within the genre Capsicum of the family "Solanaceae ”. We can consider two main types related to spices. The Capsicum annuum -formed by most of the sweet peppers that are used to obtain paprika- and the Capsicum frutescens, formed by a great variety of peppers spicy. Both with different sizes and with very different intensities of itching.