What are the primary flavors in Spanish cooking?

Spanish cooking is full of traditional favorites that consist of tasty spices and decadent meat, fish and cheeses. Many of the flavors are unique to Spain, but some are accepted from neighboring countries, often centuries ago. Some flavors are more popular in some areas of Spain than others, usually depending on the primary food source in the area. For example, the coastal areas focus more on fish and agricultural areas focus more on vegetables.

The central planes of Spain are mainly controlled by lenses, beans, chickpeas, garlic, saffron and pepper. Spanish dried lentils, beans and chickpeas are amazingly creamy and tasty after cooking. Smoked pepper has a special color and unforgettable taste - it can be sweet, bitter or hot. Saffron is expensive; But it can stand for the price, because it goes a long way. Saffron comes in fibers that can be sworn to powder.

Spanish curse based on ingredients from the north coast of Spain focuses on fish,cheese, vegetables. Meals are often abundant and very straight. Sometimes smoked pork and anchovy are used. Manchego cheese, made of Manchego, is the highest in Spanish cooking. This can be found on most upscale supermarkets.

Anchovies are a kind of fish that are usually cured by salt. However, if they are too salty, they can be soaked in milk for about half an hour, then rinsed and soaked in olive oil. Instead of salt, milder, white Spanish anchovies are cured in vinegar - they also have a remarkable taste. Spanish Anchovies can be found in UPSCALE supermarkets in the United States.

Spanish cooking from the Mediterranean region is a romantic mixture of flavors. Food from this area mixes Arab, Italian and Roman flavors. The meals range from robust fruits with honey, dried fruit and sometimes chocolate to fill steamed meat that have sweet tastes. Rice meals jThey are quite popular and paella is one of the most famous. Almonds, peppers and salted tuna are also often used.

Marconon almonds, grown along the coast of Spain, are used in everything, from desserts to tapas. They are known for their flat, round shape and crispy texture. These almonds have an extreme nut that people consider irresistible. Peppers should be fleshy and deeply colored. In fact, what pepper is, the sweeter the taste. The Spanish canned tuna is fine and scaly - much better in quality than a regular canned tuna.

Spanish cooking in the south of Spain includes Spanish tightened ham, olive oil and spices such as cumin. Sherry is also commonly used. A bottle of sherry can be fino - dry and delicate. It can also have a salty tinge, a sweet taste or even a creamy texture. The type of grapes, where the thresholds were grown and the sherry formation process is factor in the taste of sherry.