Tapas Ingredients
Hey there, Tapas fans! I've put a list together for you of some of the traditional tapas ingredients - especially tapas from spain. Check it out. If you love tapas, you'll love this list!Tapas ingredients include: Chorizo
Chorizo is a pork and paprika sausage. For this ingredient, there are two types - the one you eat raw and the one you cook. They come in two flavors: dulce and picante: sweet or hot, according to the type of paprika used in the sausage. If in doubt, ask where you buy it. Most supermarkets stock it. Lomo
Lomo is cured pork loin. You can get this at most supermarkets and/or your favorite meat market. Manchego
A must-have tapas ingredient is a favorite cheese called, Manchego . It is a cheese made from ewe's milk, and not dissimilar to parmesan in taste,
although it's much softer. This cheese is delicately flavored and goes very well with quince paste (membrillo). Both are usually stocked by delicatessens. Membrillo
Membrillo is a jelly-like paste sold in slabs or jars, and made from quinces. It has a slightly tart flavor which compliments cheeses such as Manchego. Olives
A tapas ingredient that is used abundantly are olives. They come in all shapes and sizes. The color tells you the ripeness of an olive. Green means it was picked early, black means very ripe. Spain is the largest producer of olives in the world. Olive Oil
Spain is the world's largest producer of olive oil. Cheap olive oil is used for cooking and virgin or extra virgin for salads or serving as a dip with breads. Specialist Spanish oils like Arbequina (named after the variety of olive) are now exported. Here's a good tip: Don't cook using virgin olive oil - it's a waste and it makes the food too rich. Paprika
Paprika is an ingredient used a lot in Spanish cookery, a leftover custom from the days of the Moorish occupation. There are two kinds - dulce and picante, meaning sweet or spicy. An interesting kind of paprika is called pimenton, which is a smoked paprika. It has a smoky, rich flavor. _____________________________________________________________ I found a really informative site containing great tips about spices, herbs, and flavorings - an encyclopedia of spice usage and history. It's a must read! Visit
The Epicentre
and indulge your inner cook!
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Pickled Chillis
Available in jars from supermarkets and delis. They are popular in Southern France and Northern Spain with cheese or meats. Pimenton
See Paprika Piquillo Peppers
Sweet and highly prized, Piquillo peppers are only grown in one area of Spain, hence the price. They are usually sold in tins or jars. Ordinary roast peppers in a jar make a fair substitute. Saffron
Saffron is a spice made from Crocus stamens and then handpicked and dried - which is why the price is usually so high. Saffron varies in potency: Spanish is generally better than North African, and La Mancha is the prime growing area. Salchichon
Similar to good quality salami. If you can't find it at your favorite deli, the good quality salami would make a fair substitute. Serrano Ham
Serrano ham is a variety of cured ham from white Ibérico pigs. "Serrano" means "of the mountains", as most of the hams are cured in high and therefore cool areas. It ranges greatly in price, depending on the quality. You can usually find it in supermarkets and delicatessens. For more information on this type of ham, read our Guide to Serrano Ham. Sherry
A good addition to some sauces, use fine sherry and have a glass while you cook! Sherry vinegar
Similar in use to balsamic, and like balsamic - the older the Sherry Vinegar the better. Look for "reserva" on the label.
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