Discover Hacienda El Palo Picual Olive Oil , one of the first green olive oils of the new harvest. This high-quality extra virgin olive oil is obtained from hand-picked Picual olives that thrive in the sun-drenched groves of Andalusia. With its intense color and full-bodied flavor, this olive oil brings the flavors of the southern Spanish terroir directly...

It´s a mix of spices, that basically contains: curcuma, ginger, pepper, cilantre, cumin and chiles. These blends of spices which are used all over the East, vary in ingredients, depending on the countries and regions. “Curry London finest” is one of the best curries for the European taste. It´s used to make curry sauces or to add to certain cooked dishes.

They are the berries of a little evergreen bush, that spontaneously grow in the northern hemisphere. It has a delicate aroma and its bittersweet flavour is excellent for giving flavor to dishes of game, above all, deer and wild boar. It´s used a lot in pickles, sauces, roasts, choucroüte. Moreover, it is an essential ingredient in the elaboration of gin.

For Romans it was a vitality symbol and it has been one of the main ingredients in a lot of magic potions. The tips of its leaves are consumed. It is very tasty with soft cheeses, omelettes, sheafood, sauces, soups, herrings, salads, cucumber, beef...

A very fine and delicate-flavored plant, yet another of the essential herbs in French cuisine. It is also an ingredient in the making of fine herbs. Vinegar perfumed with tarragon is very famous, and it is also an ingredient of a lot of classic french sauces, like “bearnesa” or “tartara”. It is excellent for omelettes, poached fish, chicken and salads.

It is a tradicional French blend of four sweet herbs: parsley, chive, tarragon and chervil. They give a delicate and fresh aroma to salads, egg dishes, chicken and poached fish. The heat diminishes it´s flavour, therefore it´s convenient to add them to hot dishes at the end of cooking.

There are a great variety of chiles or peppers which are are consumed unripened or dry. Among the dry ones consumed, the most popular in Europe are the so-called “Bird’s eye chilis”, a variety of small and very spicy chilis. Powdered cayenne is obtained by grinding some little red chiles of the “Capsicum Frutenses variety”. This results in a very spicy...

There are a lot of mint varieties (around 600) and they are used is salty dishes as well as in sweet ones. The most common varieties in cooking are “piperita peppermint” and mint. “Piperita peppermint” is used in plants infusions, salads, lemon desserts and cakes.

A blend of aromated plants, origan, rosemary, thyme, savory and marjoram. They can be used fresh or dry, as the difference is slight. They are used in cooked dishes, with cooked tomatoes, in pizzas or in   powdered form over skewered meat before being grilled.

This is an evergreen plant from the south of Europe and it is used as an aromatic herb, spice and vegetable.The plant, bulbs and seeds are consumed. The seeds have the characteristic flavour of the plant, but they are not so strong as the rest of the plant. The seeds are used in bread, cold pork, meat mixes, apple pie and infusions.

Originally from the south-east from Asia, where it has been cultivated for more than 3000 years. Ginger is one of the big culinary spices and it´s an essential condiment in a lot of dishes, both European and Oriental. It´s flavour,  between lemon and pepper, makes it a very versatile spice. It is  used in salty dishes like soups, fish, curries, cooked...

This is a Mediterranean plant. The Greeks and Romans used the laurel leaves to make crowns for their heros in war or sport. It goes well with a lot of meat and potatoes dishes, as well as with vegetable, fish and pasta.

Nutmeg Onena 20g - Onena, 100% natural spices since 1973. Buy Multicolor Pepper from Onena online at the best price.

This is a close relative of oregan, but it´s more delicate and softer than that. It appears in a lot of French and Italian dishes, especially in tomato sauces, pizzas, vinager dressings, aubergines and pasta.

There are a lot of mint varieties (around 600) and they are used is salty dishes as well as in sweet ones. The most common varieties in cooking are “piperita peppermint” and mint. “Piperita peppermint” is used in plants infusions, salads, lemon desserts and cakes.

It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...

It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...

Nutmeg is the seed of a tropical tree, originally from ”The Moluccas”. It is used above all to flavor confectionary, sweets, puddings, punches, sauces such as “bechamel”. It´s excellent with mashed potatoes, with spinachs and with some Italian pastas.

Nutmeg is the seed of a tropical tree, originally from ”The Moluccas”. It is used above all to flavor confectionary, sweets, puddings, punches, sauces such as “bechamel”. It´s excellent with mashed potatoes, with spinachs and with some Italian pastas.

It has a lot in common with marjoram, although its flavour is stronger. It´s flavour is the quintessence of pizza, and, as is the case with marjoram, it is used in vinager dressings, pastas, aubergines, seafood and salads.

It is perhaps, the most popular aromatic plant in Spain, although it is used and cultivated all over the world. It gives a fresh flavour to the sauces, salads, omeletes, eggs, rice, seafood, fresh cheeses, meats and poultries and it gives above all a touch of colour to every dish.

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

This is not actually a pepper, but rather the rose berries from a South-American tree. It´s very difficult to come across it outside of its countries of origin. Its flavour is a little bit resinous and it can be added to almost every dish, more for its colour than for its flavour.

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer layer...

The name means "sea dew" in Latin and it´s a typical Mediterranean plant. It has an strong intense flavour, but at the same time a pleasant one. In Italy it is the preferred plant to use on beef, poultry and lamb, especially when cooked in wine, olive oil and garlic. It gives a special touch to the "paella" , a bit of rosemary over a roasted leg of lamb...

Discover the exclusive Verde Esmeralda Blue Sapphire organic olive oil - an extra virgin olive oil of the highest quality, made from hand-picked, organically grown Picual olives. This organic olive oil not only impresses with its pure and authentic taste, but also with its elegant design in a blue, sapphire-like bottle that protects the oil from light and...

Onena, 100% natural spices since 1973.

This is one the most important culinary plants in the European cuisine. It has a nice taste and combines very well with other aromatic spices. It helps to digest fatty food, so its use with lamb, pork or duck is especially appropriate. It heightens the flavour of tomato sauces, soups, vegetables, cooked dishes and breads.

The plant is from a climber orchid that comes from Mexico.The pods are the unripened fruits of this orchid. The pods have no aroma until they are cured. These pods are gathered and lightly sweated in barrels which are reinforced inside with wool. Afterwards, they are dried in the sun until they attain their caracteristic aroma and color. This process...