Herbs & Spices

The highest quality spices we’ve found are produced using traditional methods. In Castilla-La Mancha, where the best Spanish saffron is produced, saffron strands are plucked from crocus flowers by (very careful) hands, using tweezers, while our Spanish paprikas are hand-turned over the course of 15 days’ smoking. With this depth of flavour, a little goes a long way when sprinkled over simple grilled prawns, aioli or crispy potatoes.