Spanish spices

The Spanish cuisine includes many different regional dishes. A lot of meat, fish and seafood is consumed all over Spain. Much of the food is only briefly fried. But there are also stews and of course vegetables - everything the country gives. In Spain you eat rather late in the evening. Restaurants are only visited by locals between 21 and 22 o'clock. The food is sociable and basically the evening program.

In the bars you usually get delicious tapas or pinchos (skewers) to stay afloat until late in the evening. Marinated olives, pulpo, mussels etc. are offered depending on the region.

Homemade paella, Canejo al Romero (rosemary spiced rabbit) or Tortilla Espanola (potato, egg & onion)

A Spanish dish without spices would not taste like Spain at all. There are typical Spanish spices such as saffron. Without it there would not be a delicious paella, it gives it the unique taste and its unique color. It is not only the most expensive spice in the world but also the hardest to produce. One kilo of saffron requires 80,000 to 150,000 crocus flowers. A single flower carries only 3 saffron threads, which are harvested by hand. A picker manages to harvest about 80 grams of saffron a day.