Over the centuries they lost some of their spicy features while adapting to the new environment, but still you will get a kick out of them! Few is left from these days when gold was piled up in towers like in the one of Seville… But a different kind of treasure did last throughout time: the spices and herbs the New World offered! And still nowadays, one of the most distinguished, special and famous condiments Christopher brought with him adds just the right zing to some of the best dishes in Spain: the paprika powder or “pimentón”.Ĭolumbus introduced the peppers from Peru and Mexico to the Catholic Monarchs in a monastery in Extremadura (southwestern Spain), where they have been cultivated from then on until today. Hundreds of years ago, when the Spanish conquered faraway lands, it was said that in their empire the sun never set. They alos provide the certificateof origin and lab analysis report.Ģ. In US, we have found this one sold in Amazon It claims it comes from La Mancha and it has many good reviews. There is a big difference in quality, but also in price, so it’s up to you.įor our readers from UK, we have found a company based in Ciudad Real (La Mancha), selling authentic saffron from La Mancha in Amazon Uk. Otherwise it will probably come from Iran, which is the largest producer. It should be clearly visible D.O.P La Mancha which means Protected Designation of Origin. When buying saffron, to make sure it’s the authentic red gold that comes from La Mancha (there are only a few official distributors there) read the label carefully. In our workshops we roast it quickly to enhance its flavor, before adding to one of the most emblematic dishes Spain has to offer: the Paella. In Spain it is cultivated since more than a thousand years, especially in the region of La Mancha. Saffron is highly valued in gastronomy all over the world. Harvesting takes place between October and November and it must be done during dawn to ensure the highest quality. To achieve 1kg of this appreciated condiment, it takes thousands of flowers, as each contains only three stigmas and the process of growing and harvesting is very laborious. In this way we begin our journey with a very distinctive condiment, especially because of its color: Saffron, also called “red gold”, is the world’s most expensive spice that is obtained from the stigmas of the Crocus flower. And keep in mind: the more fresh spices, less salt will be used, which is very beneficial for our health. Those, of which many can be found in nature, wild, and others that were brought centuries ago to the Iberian Peninsula from distant countries. In the Mediterranean basin it couldn’t be any other way: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves… However, we will focus on Spain’s essential herbs and spices we find most representative. Condiments in any cuisine are their distinguishing elements, almost the soul, giving a unique personality to each dish.
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