Spain Ingredients

🇪🇸 Spain

Spanish Pantry Essentials

Spanish cooking leans on a handful of iconic staples — cured ham, saffron, olive oil, and artisan cheeses — refined over centuries of regional tradition

Manchego Cheese Saffron +13
15 ingredients, each with a recipe ↓
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Spanish cooking leans on a handful of iconic staples — cured ham, saffron, olive oil, and artisan cheeses — refined over centuries of regional tradition
Jamón Ibérico
Spain's Top Pick

Jamón Ibérico

Spain's legendary cured ham, ranked among the world's great delicacies alongside caviar and foie gras

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Manchego Cheese
Manchego Cheese
Spain's most iconic cheese, made from Manchega sheep's milk in the La Mancha region
Saffron
Saffron
The world's most prized spice, hand[H]harvested from crocus flowers and central to paella
Spanish Olive Oil
Spanish Olive Oil
Liquid gold at the heart of Spanish cooking, with Spain the world's leading producer
Manzanilla Olives
Manzanilla Olives
Spain's favorite table olive, plump and briny, the world's most popular green olive
Cabrales Cheese
Cabrales Cheese
A bold, pungent blue cheese from the mountains of Asturias
Rice for Paella
Rice for Paella
The short[H]grain rice varieties, like Bomba, chosen for their ability to soak up flavor without turning mushy
Fuet
Fuet
Catalonia's thin, dry-cured pork sausage with a white mold rind, sliced for tapas boards.
Chistorra
Chistorra
Navarre's fast-curing, paprika-red sausage, fried in coins or grilled whole.
Longaniza
Longaniza
The long, thin fresh sausage seasoned with paprika and garlic across Spain.
Tetilla Cheese
Tetilla Cheese
Galicia's soft, buttery cow's milk cheese shaped like a small breast.
Roncal Cheese
Roncal Cheese
Navarre's firm, nutty sheep's milk cheese, Spain's first cheese with a protected name.
Valdeón Cheese
Valdeón Cheese
León's blue cheese wrapped in sycamore leaves, milder than Cabrales.
San Simón da Costa
San Simón da Costa
Galicia's smoked, pear-shaped cow's milk cheese.
Spanish Cheeses
Spanish Cheeses
The country-by-country guide to Manchego, Cabrales, Idiazábal and the rest.

A Guide to Spanish Ingredients

Spanish cooking is about a few excellent ingredients handled simply. Olive oil goes into and over almost everything, saffron colors paella, and the right paella rice is what lets the pan form its crust. The cured and aged side of the pantry is where Spain shines: jamón ibérico, Manchego, blue Cabrales and manzanilla olives, with turrón for the holidays.

Use the guides above to stock a Spanish pantry, then explore all Spanish food or browse Latin American and Spanish ingredients across the site.

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