Spices — Especias

Spanish cooking uses a lot of spices, but they are not necessarily hot. The Moors imported seeds, bark and spices — such as nutmeg, pepper and cinnamon — from India and Indonesia. When the Moors were expelled from Spain, the Spanish had already developed a predilection for spice. Over the centuries the use of spice has been modified and married to other ingredients of the land. The idea is for a spice to work with another flavour and never draw attention to itself, waving its arms about like a swimmer in trouble.