Spain Ingredients

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.

Jamón ibérico has a whole shelf of its own: what jamón ibérico is, how it’s made, what it tastes like, why it costs so much, ibérico vs serrano, how to slice it, how to store it, what to serve with it, where to buy it and recipes that use it.

Beyond ham, explore Spanish blue cheese and Spanish cheese recipes, Carbonell olive oil, and chorizo: how to make Spanish chorizo, dishes to cook with it, chorizo vs sausage and whether soft chorizo is safe to eat.