Spain is seasoned with spices. All the tastes and colors are mainly made of pepper and saffron. Another spice is pepper, cloves, nutmeg and walnut, cinnamon flavors chocolate. Chocolate came from Mexico first to Spain and from there was further spread to Europe. Chocolate is prepared for a mass of sharp spicy sauces. The influence of the Arabs uses spices such as saffron and Roman caraway, honey for sweetening sweet, fruit and almonds, raisins are added to the dishes. In particular, aromatic herbs such as dobromil, thyme, marjoram, dill, sage, hot peppers, kayenne pepper, and less basil are used against Italy.
Jaroslava Šnejdarová

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