Spice or condiment (from the Latin condimentum -subonar) is the name given to certain aromas of vegetable origin, which are used to preserve or flavor food. Technically it is considered a spice to the hard parts, like the seeds or barks, of certain aromatic plants, although by similarity, often also it is included to the fragrant leaves of some herbaceous plants, when really its culinary name is herbs.
The number of dishes that can be cooked with one or the other, both alone and mixed, is very high; This makes the different kitchens of each culture acquire a characteristic touch. What characterizes the spices and condiments is its great capacity to enhance the flavor allows to achieve great aromatic and tasty effects in foods with very small quantities.
Within the group of spices we highlight two; saffron and paprika, and between condiments olive oil, vinegar and garlic. Given the importance of olive oil, perhaps the most emblematic product of our gastronomy, it is developed in an individualized, we have cataloged this subsector among the Top of Spanish Foods, so we devote a section to the description of the main elaborations, which you can check here.
Given the importance of the spice sector in Spain for its traditional consumption, export and importance of its manufacturing industry, we have cataloged this subsector among the Top of Foods from Spain, so we devote a section to the description of the main products of the Sector which you can consult here.
KNOW HERE ALL QUALITY DISTINCTIVES OF CONDIMENTS AND SPICES AT EUROPEAN AND REGIONAL LEVELS
KNOW HERE ALL ABOUT SPANISH MANUFACTURERS OF SAUCES, CONDIMENTS AND SPICES