Alioli
Catalan garlic and oil, pounded until it stands — mayonnaise is a cousin, not the same.
Spanish cuisine · Pantry
The Spanish pantry
Every mix, leaf, chile, fat, and spice Spanish cooking names in the International Cuisines series — the full shelf a home cook actually reaches for.
The Spanish shelf from the book: what the recipes assume, what the free pages smell like, and what belongs next to the hearths of this kitchen.
Back to Spanish cooking · Open Spanish cookware · The full pantry
Special mixes
Special mixes
Herbs
Herbs
Bay leaf
The leaf you never eat and always miss if it is gone: 29 kitchens in the series drop it into a pot and fish it out later.
Cilantro
The leaf that divides a table and defines a salsa: bright, soapy to some, indispensable to many of the 30 kitchens.
Flat-leaf parsley
Italian parsley: flatter, louder, the bunch that finishes a tagine and a gremolata.
Mint
The cool leaf of tea trays, chutneys, and lamb: a plant that refuses to stay in one garden bed or one continent.
Oregano
The pizza-and-souvlaki herb that is stronger dried than fresh — a rare plant that prefers the jar.
Parsley
The green that finishes a pot in 27 of the 30 books: not a garnish, a last bright note.
Rosemary
The pine-scented needle of roast meats and memory — 'rosemary for remembrance,' and for a chicken that needs a backbone.
Thyme
The small leaf that survives a long simmer: bouquet garni's backbone and the scent of a French Sunday pot.
Wormwood
Chiba in Morocco, absinthe in Europe — a bitter leaf used in pinches, never by the handful.
Spices
Spices
Anise
The seed that is not star anise: European baking, Mexican cookies, a glass of pastis.
Black pepper
The berry that paid rents, launched fleets, and still sits beside salt on almost every ComidaTime table.
Cinnamon
Bark rolled into quills: the sweet wood that traveled with frankincense and still perfumes both pastry and stew.
Coriander seed
The seed that is not the leaf: warm, lemony, and the other half of cumin in a hundred pastes.
Cumin
The seed that smells like a courtyard after rain — and the backbone of more ComidaTime recipes than almost any other spice.
Garlic powder
The dry closet version of the clove — useful in a rub, never a substitute for a smashed clove in oil.
Nutmeg
A hard brown seed you grate at the last second: milk sauces, meatballs, and the sweet side of a stew.
Onion powder
Sweet allium dust for a Cajun shake and a meatloaf the books still write down.
Paprika
The red powder the 30 books reach for more than any other named spice after salt and pepper: color, sweetness, and a little smoke.
Saffron
Three red threads from each autumn flower — the scarcest spice in the series, and still the one that turns a pot of rice into a feast.
Sesame seed
A tiny seed that toasts into a whole aroma: bread, bagels, goma, and the crunch on a Korean banchan.
White pepper
The same vine as black, soaked and hulled — heat without the dark specks, a Chinese and French habit.
Chiles
Chiles
Cayenne
The thin red heat a French or Moroccan pot uses when it wants fire without a dried chile ritual.
Choricero
The flesh that goes into Spanish chorizo and a spoon of salsa.
Guindilla
Spanish slender chile, pickled or dried, next to a Basque steak.
Padrón pepper
Flash-fried Galician peppers: most mild, one a surprise.
Piquillo pepper
Sweet roasted Navarre peppers, jarred, stuffed, or torn into a salad.
Red chile
Ripe fresh or dried heat — the other half of 'green chile' in a recipe line.
Ñora
The little round dried pepper that makes a Spanish sofrito taste Spanish: sweet, earthy, and barely hot.
Oils and fats
Oils and fats
Butter
The fat that appears in every volume of the series: pale, sweet, and older than the word cuisine.
Lard
The quiet white fat of tamales, pie crusts, and refried beans — a pantry that industrial kitchens tried to shame, and home cooks never quite abandoned.
Olive oil
The green-gold fat of 29 kitchens in the series: a fruit juice that learned to travel, and then to stay.
Flavorings
Flavorings
Dry white wine
A splash for a stew, a risotto, a fish pot — the cook's glass and the pot's glass.
Honey
The first sweetener: Ethiopian raw honey, Spanish orange-blossom, a glaze on chicken.
Red wine
The braise wine: daube, estofado, and a Portuguese roast.
Sherry vinegar
Jerez in a cruet — the Spanish splash that finishes a gazpacho or a pot of lentils.
Tomato paste
The spoon of cooked tomato that turns a thin pot into a sauce — 28 kitchens in the series keep a tin.
White wine vinegar
A cleaner sour for a pickle or a beurre blanc.
Aromatics
Aromatics
Garlic
The clove that starts more ComidaTime pots than any other aromatic — smashed, sliced, or left whole in oil.
Leek
The long allium of soups and tarts — wash the grit, keep the pale green.
Onion
The first cut in almost every ComidaTime pot: sweet when slow, sharp when raw, the aromatic the books assume you already have.
Keep cooking
The Spanish pantry, pots, and table
The spices, mixes, and hearths that belong to Spanish cooking — then the people around them, and the kitchens still joining the table.
Open the Spanish pantry Open Spanish cookware The Spanish table Host a Spanish night Join the community