Cinnamon Powder Onena 50g

Buy the top organic olive oil Soler Romero Picual in a practical 3 liter canister so that you always have your favorite oil to hand.

Enjoy a very special starter with the smoky Finca La Barca Alioli! Made from the smoked olive oil from Finca La Barca, the spicy garlic sauce inspires with a unique taste experience.

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 authentic Jijona nougat made in the Coloma García factory made from superior quality raw materials. Made from ground Spanish almonds with orange blossom honey.

Vindaro, the first and only balsamic vinegar from Rioja, is an original vinegar that will not leave chefs and lovers of authentic tastes indifferent.

The annual Picual edition, created on the first day of the harvest, with the unique tag bearing prints of personalities from the worlds of the Arts, the Sciences and High Society.

Finca la Torre, after long years of efforts, has achieved one of the best Pedro Ximénez vinegars on the market. A real pleasure to enjoy.

One of the most highly-valued Arbequina oils in the world, with all the character guaranteed by the Finca la Torre mark, a mill that is rapidly emerging to stand out on the global stage. Awards of Finca la Torre

Saffron threads are considered to be the most expensive spice in the world because they have to be harvested by hand. The exclusive spice threads taste tart, hot and slightly bitter. They give every dish a wonderful yellow color and are a must in Spanish paella as well as in French bouillabaisse. You can refine fish, vegetables, risottos and desserts with...

From the ginger family and originally from Java. It is a seasoning with an intense yellow color and much used in Hindu cooking. It provides a singular and delicate taste to those dishes in which it is used. It is an essential ingredient of curry. In Spanish cooking it is appropriate in small doses for pickled food, rice, stews and salads.