Saffron is without a doubt a staple in Spanish cuisine, and imparts a golden-yellow color and an earthy aroma to your cooking. La Mancha saffron is produced in the fertile plains of Central Spain, and the quality of this natural and authentic Spanish product is without compare.

Tips for cooking with Saffron:
• Saffron pairs wonderfully with rice, and this glass vial is sufficient for a dish that serves 8 (about 4 cups of uncooked rice.)
• Saffron releases it's flavor when heated, thus it is important to add the saffron before the dish is done cooking, but only when liquid is present (as saffron will burn if over-heated.)
• You may add the saffron directly to the dish, or infuse it in warm liquid to release the flavor. Feel free to experiment by making a saffron "tea" by using water, broth, or wine to add to your favorite recipe.

Each packet contains an expertly balanced mixture of herbs, spices, and flavor bases to truly complete your paella recipe. This mix is specifically blended to add all of the flavor with none of the undesired additives of added sodium and MSG!

Tips for use of Paella Seasoning Sachets with Saffron:
• Use one packet of great flavor for a medium size paella. Try two with larger paellas.
• Just because the box states 'Paella' doesn't mean it can't be used in other dishes. It lends terrific flavor to soups.
• Use it to flavor a meat before roasting to perfection.

Tips for use of Hand Harvested Mediterranean Sea Salt with Herbs:
• Turn your salad into something special with sprinkle of salt.
• Make an herb crusted steak come alive with a dash of salt on each side.
• Give fish a hint of an earthy flavor when you sprinkle it with salt before you grill it.

The Nora pepper adds an earthy, smoked flavor with just a hint of natural sweetness, to whatever dish you sprinkle it in. Related to the bell pepper, they have next to no heat, but are just bursting with color and flavor. Nora's are one of the most prevalent spices in Spain, often used in soups, stews, paella, seafood, and meat dishes.

Tips for using Crushed Nora Peppers:
• Sprinkle in paella or fidua, or even add a little together with a pinch of salt when making regular rice in the rice cooker. The Noras will add a wonderful bouquet of color and flavor to your dish.
• Use for making the traditional Bacalao a la Vizcaina, or get creative and use it as a fish-rub before baking or grilling.
• Get inspired and add to mashed potatoes, polenta, scrambled eggs, or even mix with cream cheese to liven things up.

Certified Origin, Pimenton de La Vera! With one pass in front of your nose, you will be encapsulated in the wonderfully smoky aroma and main ingredient that defines Spanish cooking. This amazingly pungent paprika lends its flavor and color to many Spanish dishes and is sure to delight your palate as well.

Tips for use of Sweet-Smoked Pimenton de La Vera:
• Add it to paella, arroz con pollo, or fidua for an earthy flavor.
• Dust grilled vegetables with the pimenton for a smoky flavor with a hint of sweetness.
• Use it as a sweet treat to liven up mashed cauliflower or sweet potato puree.

Our sweet sun dried paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The vibrant color lends to perfect presentation! It has a rich earthy flavor without the smoky flavor and aroma of other varieties. The smooth flavor transcends the boundaries of the "seasoning" label allowing it to become an ingredient in delicate dishes.

Tips for use of Sweet Sun Dried Paprika:
• Sprinkle on top of over-easy eggs. The light and fragrant aroma will make your mouth water!
• Use it to add flavor and color to sauces and spreads. We like to add it to mayonnaise. This makes a perfect topping for steamed vegetables.
• Sun dried paprika has a high sugar content, thus use caution when cooking over high heat so as not to burn it.

Brava sauce is a multifaceted sauce that not only brings color but also delivers phenomenal taste. You will find similar sauces throughout Spain, especially in Tapas restaurants. Is it a sauce, or perhaps a topping? Whichever way you decide to try it first, you'll soon find that it sneaks into many of your dishes for an added 'kick' of flavor.

Tips for use of Salsa Brava:
• When paired with potatoes, it makes an excellent dipping sauce.
• Turn ordinary hamburgers into gourmet masterpieces when you add a little Salsa Brava on top.
• Add to a vegetable panini before grilling to let the flavors of the vegetables mingle with the richness of the sauce.

Contains nuts (made with Almonds).

This gourmet quality paprika is far superior to the bland Hungarian or Domestic varieties available at your local supermarket. The Fresh pods from the mild Nora Pepper are smoked over oak logs to develop the flavors. This technique brings out different aspects of the peppers complex flavor, thus we suggest trying out at least two different varieties in your cooking. Peppers smoked over an oak fire develop into a rich and complex palate which is much more powerful and pronounced than in our sun-dried varieties.

We suggest Sweet and Hot Varieties for sauces, vegetables, fish, eggs, and French Fries. We suggest the Bittersweet and Smoked varieties for Paella, Fabada, beef, lamb, or for use on the grill.

As with saffron, pimenton releases its flavor when heated. Sprinkled over a colorless dish, the pimenton will liven up the color without changing the flavor. Adding to a cooking recipe, the flavor will be released to infuse the dish with complex flavors.

One important note: The sugar content of pimenton is very high, thus you must be cautious not to overcook the spice or it will burn. Add to a cooking dish only when liquids are present, and then keep a watchful eye if using high heat.