Hearty, fresh and honest; the food of Spain is as diverse as its culture but all equally delicious. Endless varieties of tapas from croquetas to gazpacho will keep your mouth watering while the signature dishes like Paella are without compare!
Spanish cuisine is know for its use of flavours from around the world. New world ingredients like peppers and tomatoes get used alongside herbs and seafood that has fed the Iberian peninsula for millennia.
Spain's most famous spice is almost definitely Paprika, or pimentón, it's bright red colour and delicious fruity flavour make it perfect for bringing more vibrancy to a dish. Spanish Paprika can come in a number of varieties, the main being Sweet Paprika and Smoked Paprika. They are made of the same types of mild sweet peppers but the smoked paprika is dried over large oak fires, imbibing it with a delectable smokiness which can be added to almost any meal you want to bring a smoky flavour to. Paprika is the main flavour in Spanish classics like chorizo.
The star of Spanish paella is Saffron, the world rarest spice. It's painstakingly harvested strands at a time from Crocus flowers. The price is worth it though as there really isn't anything else with that same honey sweet aroma and floral complexity.
Many traditional European herbs are also widely used in Spanish cuisine, Oregano, Coriander, Parsley and Rosemary are all utilised to elevate the ingredients of the region.
One popular Spanish spice blend is sazon, a paprika based multipurpose seasoning which can evoke the flavours of Spain in a pinch. Paella blends which contain all of the essential seasonings to elevate a paella are also popular.
Spanish cuisine during the Roman empire was defined by the "Mediterranean triad" of wheat, olives and grapes which were used to make the bread, wine and oil which was staple food at the time. These origins persist through to today, Spain still produces more olive oil than any other country and Spanish wine is much loved across the world.
The Moorish conquest of Spain in the middle ages brought culinary influences from Arabian and Muslim origins, Paella only exists due to the popularisation of rice and the introduction of Saffron.
Following the European exploration of the Americas a vast new array of ingredients were introduced to Spain's cooks. Many ingredients we consider indispensable today were originally of American origin. Tomatoes, peppers (and of course paprika), potatoes, corn, vanilla and chocolate are all intrinsic to Spanish cuisine today. Some dishes like patatas bravas simply could not be cooked without the new world ingredients introduced during the Colombian exchange.
Modern Spanish cuisine maintained it's identity despite the hegemonic influence of French cooking on European fine dining. The aristocracy adopted many of the French standards. In the 19th century attempts were made to push back against this influence, notably the serving of a rustic traditional stew, Olla podrida, at banquets as opposed to the excessive ornamental dishes that were typically offered. This insistence on maintaining identity has helped the highly regional cuisines of Spain to flourish and expand over time.
In much of Spain food itself is a celebration! Even day to day lunches, "La comida", can be lavish and extensive with multiple courses and multiple tapa.
La Tomatina is a raucous annual celebration in the Valencian town of Buñol with one goal, throw as many tomatoes at as many people as possible! Held on the last Wednesday of August thousands of people assemble and participate in a food fight on an industrial scale. It is estimated that over 100 tonnes of tomatoes are thrown each year. While this is a huge amount of wasted food and has attracted criticism, the organisers have said that the tomatoes that are chosen are usually of low quality or are about to go off. The popularity of the event has actually helped keep several small towns afloat following the 2008 recession.
Another celebration that demands your attention is Carnaval, the Catholic celebration before the start of Lent. Carnaval, which supposedly originated from the phrase "farewell to meat", is one last explosion of excess before the traditional period of fasting. Celebrations are highly regional with different towns having unique ways of rounding off the year. Satirical songs, mockery of public figures and news events are all common sights at Spanish Carnaval. These parades involve lavish masks and costumes which are out of this world, some festivities in Catalonia can last more than a week with daily parades and games to participate in. Of course delicious fried street food is eaten across Spain during this time!
Spanish cooking employs a wide range of techniques, many of them familiar. Many of those techniques require cooking with Olive oil, an absolute essential for hundreds of years. Roasting, searing, grilling and frying are all made more delicious with good olive oil.
Grilling is particularly common for meats and fish and is usually done over charcoal, called la parilla this technique brings that distinct char flavour to whatever you cook.
With almost half of Spanish land being used for Agriculture it is especially important to consider the issues effecting sustainability. There is a great diversity of soils and climates across the Iberian peninsula, from deserts to mountains. The arid conditions in the interior of the country put it at significant risk for erosion, removing the fertile soils needed for growth. Extensive chemical fertiliser use has led to Nitrogen depletion in many areas.
The European Joint Programme for soils discusses some of the issues facing Spanish agriculture and the steps being made to improve sustainability. Sustainable agricultural practices such as reduced tilling, organic fertilisation and improved nutrient and water management systems are among the suggested solutions. Spain is already the European country with the most land dedicated to organic farming, increased education and understanding will hopefully help Spain face these issues head on.
The second sourcing trip we undertook was to Murcia, Spain where we were able to learn about the history of paprika production. We partnered with a producer in Totana who's artisanal paprika blew us away. Unlike most paprika this producer uses only their own Bola americana peppers grown by their farmer cooperative. Headed up by farmer Manolo, the skill and tradition has brought so much flavour to the Paprika that it won a Guild of Fine Food Great Taste Award!
Ferran Adrià- Head Chef of the former El bulli, Adrià is a molecular gastronomist who's work has been as innovative as it has been controversial. His famous "Liquid olive" starter involved turning olive juice back into the shape and appearance of the original olive.
Joan Roca i Fontané- Head chef and owner of El Celler de Can Roca, a multiple time best restaurant in the world candidate and 3 michelin star holder. He uses modern techniques like sous vide and "perfume cooking" to find new ways of introducing texture and flavour to diners.
Sri Lanka is home to a huge range of native and cultivated spices which have become essential in day to day cooking. Like it’s northern neighbour India, Sri Lankan cuisine makes great use of the natural flavours which are so abundant across the land, creating delicious spiced curries with a creamy base of coconut. The coconut and it’s products (milk, water and meat) are used across Sri Lanka in the aforementioned curries as well as one of the national delicacies, Hoppers. Hoppers, or appam, are a type of coconut and fermented rice batter pancake which is a breakfast staple.
The most distinctly Sri Lankan spice is Cinnamon, specifically Ceylon cinnamon also known as true cinnamon. Ceylon Cinnamon is named for Sri Lanka, which was called Ceylon in the time of the British Empire. Ceylon has more delicate, aromatic notes than it’s cheaper alternative Cassia, and is absolutely essential in Sri Lankan cooking. Cinnamon is a key ingredient in many curry blends, adding a sweetness which can help to balance the more pungent notes.
Other spices used in Sri Lanka includes the delightfully maple scented fenugreek which can bring a complex sweetness to and a sharp tang to a dish. Fennel is another firm favourite, providing sweet aniseed notes which bring a freshness to otherwise heavy dishes. Much like Indian cuisine, Sri Lankan cooking uses curry leaves to bring a slight citrus hit to their dishes.
The quintessential Sri Lankan spice blend is Ceylon curry powder, a deep roasted blend which provides great colour as well as a rich toasted flavour. As you roast the spices the maillard reaction caramelises the sugars, creating new and powerful flavours.
Another popular blend is Sambar powder which is a blend of roasted and unroasted spices used to season the popular spicy lentil soup known as Sambar.
The island of Sri Lanka sits in the Indian ocean, a location which means it has been a frequent stop for travellers throughout history. It's vast array of natural resources and spices have brought traders to the island for thousands of years. As traders travelled to the Eastern spice islands of Indonesia they stopped at the resplendent isle, adding more to the wide culinary tapestry of Sri Lanka. These traders brought spices such as nutmeg and cloves, which now grow widespread across the island.
Colonial influences also played a part in the development of Sri Lanka's culture and cuisine. Starting in the 16th century, first Portuguese, then Dutch and finally British colonial rule saw the end of the 2300 year old Sri Lankan monarchy. The Portuguese influence can still be felt today as they were the first to bring chilli peppers and tomatoes from the new world to the island, both of which are essential to creating modern Sri Lankan cuisine.
In January each year Sri Lankan Tamils celebrate the end of the winter solstice in a festival called Thai Pongal by gathering in public spaces to pay tribute to the land, gods, animals and people who have helped create the harvest of the last year. The centrepiece of this celebration is the ceremonial rice dish Pongal.
Pongal is made with fresh rice boiled in milk and jaggery with spices like cardamom. It is traditionally cooked in clay or metal pots without handles, the word Pongal means to overflow, which is exactly what happens when the dish is being made. The overflowing represents the overflowing of plenty from the harvest.
Women traditionally gather with their pots in a communal area outside and cook together, under the sun to venerate the God Surya. The Pongal is first offered to the gods, then to the sacred cows and then finally to friends and family.
Sri Lankan cooks have mastered the use of cooking in clay. These clay pots are porous which prevents moisture loss during cooking, this means less oil is required, reducing the fat content of the final meal. Over time these pots will absorb flavour from the dishes they are used to cook. It's not uncommon for people to have multiple pots to cook specific dishes, which prevents contaminating the natural seasoning that has developed.
One essential technique (which doesn't require any new equipment) is the tempering of spices. Whole spices are shallowed fried with onions and other aromatics at a high heat, browning the spices near instantly and developing complex toasty flavours.
Sri Lanka has a strong tradition in agriculture and still to this day produces many crops for the international market. Spices are Sri Lanka's second most valuable agricultural export after tea which remains the clear leader by some way.
In 2021, the Sri Lankan government announced it was striving to be the first island nation to feed its people using only organic agriculture. While this was supported by many climate and environment activists, the scheme ended up failing as there had not been enough prior planning to educate farmers on a transition away from chemical farming. It remains to be seen if organic agriculture will continue to be promoted by the government moving forward into 2022.
During our sourcing trip to Sri Lanka we visited both organic and biodynamic farms in an effort to increase the different spices we purchase from the country.
Our first farm visit was to a cinnamon plantation in Matara district near to the coast and our second was inland in Kandy district. The latter is at a higher altitude with a slightly more temperate climate and so there is a greater variety of spices grown in the region. The farm we visited in Kandy district was a mixed farm growing nutmeg, black pepper & cloves
What do you think of when someone says British cuisine? For other nations culinary exploits it can be a lot easier to define: France has perfected the technical aspects of cooking and can produce exquisite dishes in complex fashions, Italy has a rich tradition of pastas and sauces, India is a melting pot of delicious and potent flavours powered by pungent spices and rich curries. But what about Britain?
The stereotypes about British cuisine are hardly flattering: bland, basic and boring are common descriptors with some people going as far as to say Britain doesn’t even have a national cuisine. However these stereotypes are outdated and inaccurate. British cooking has a long and rich history that has been shaped by everything from politics to war. Often described as a “magpie” culture of cooking, British cuisine has adopted and adapted techniques and dishes from around the world into a diverse and distinct cuisine. Much of this is due to immigration of various peoples from the colonies of the British empire who brought ingredients and recipes which permeated into the national identity and cuisine. That said, modern British cuisine has become recognised for its innovative approach and today the UK hosts a wide range of excellent restaurants with first class chefs.
Historically the UK has been a major importer of spices, with huge amounts of money being poured into the spice trade. Even today many of the country’s favourite herbs and spices like Coriander, Cinnamon and Chilli powder are often exclusively grown overseas.
This might make you think that the British Isles are lacking in native spices, this couldn’t be further from the truth. The most versatile and familiar spice, garlic, can be found growing wild in nearly every nook and cranny of the British countryside. The pungent and ever popular Mustard plant is another homegrown source of powerful flavour.
Britain is particularly fond of herbs like Rosemary, Sage, Thyme and parsley, which make up the essential flavourings of many hearty British meals.
A historically important but at risk spice is the Juniper berry, the main flavouring of Britain’s favourite spirit: Gin. Centuries ago Juniper trees grew widespread across the country and their fruits were used to flavour a wide array of sweet and savoury dishes, particularly in early Scottish cooking. Unfortunately due to the loss of most of the UK’s forests and poor management of what remains, there are now very few remaining British Juniper trees, although charities like Plant Life are fighting to rectify this through replanting efforts.
One of Britain’s favourite spice blends is the warming combination found in Mixed Spice, a traditional mix of warming and sweet spices like cinnamon, cardamom and cloves. Mixed spice forms the essential festive flavours of many of Britain’s favourite yuletide desserts like Christmas pudding and Mince pies.
Here at Hill & Vale we’ve developed a delicious Roasted vegetable blend combining some of those quintessentially British herbs sage, rosemary and thyme.
The roots of British cuisine are split primarily between what the rich and poor used to eat as is the case in many countries around the world. In medieval Britain the opulent feasts of the aristocracy were in stark contrast with the subsistence level cooking of the peasantry. Feasts served as an opportunity for nobles to demonstrate their wealth to one another, often involving lavish spreads of exotic meats such as peacock served with dozens of accompaniments from jellies to the elaborate sugar sculptures known as “subtleties”. Desserts were dyed with saffron and sandalwood to bring vivid colours to the already eye-catching tables. Herbs and spices from across the world were seen as a status symbol and so were liberally used.
The peasants and the serfs on the other hand had much more functional diets. The staple food of the time was thick soup or stew called Pottage. Pottage never had standard ingredients as it was made with whatever was available, usually a base of grains which were simmered for hours until homogenous to which vegetables were added. Meat was added when available, but this was a luxury. High calorie puddings made with suet and offal were also commonly eaten, utilising much more of the animal that we tend to eat today.
One common thread between the classes was the belief that fruits should be cooked before consumption for safety. This tradition perhaps led to many of the delicious desserts we still enjoy today from mince pies to fruit crumbles. Following the English civil war and the Establishment of Puritan religious values many dishes were banned including rich cakes and biscuits. The Eccles cake was created to avoid these restrictions and remains a favourite sweet pastry to this day.
So why do people think British food is so bland? Despite all of the diversity of British food most of the stereotypes about British food were formed due to the negative effects that WW2 and rationing had on the supply chain. In some cases the lack of ingredients led to innovation and rediscovery, using carrot as a sweetener in cakes for example was a near forgotten technique but was revitalised by the need for alternatives for sugar. The disruption of trade meant that many of the spices and ingredients that British people had enjoyed for centuries were not readily available, those which couldn’t be grown in the country were near unobtainable.
Rationing meant that what was available to eat was standardised, resulting in a homogenous wartime cuisine designed to help as many people stay fed as possible. British cheese production nearly collapsed due to rationing, the government required the only cheese to be produced be Cheddar due to its long shelf life and ease of production. The effect of this decision can still be seen today with Cheddar being by far the most widely eaten cheese in the country.
This lack of diversity in ingredients combined with the exhaustion of surviving the war meant British families had little time, energy or materials to cook flavorful food. With scarcity always looming, making sure your family was fed was more important than whether the food tasted good. This culture of frugality carried on until after rationing ended in 1954, nearly a decade after the war. The idea of not wasting food became so ingrained that experimentation with flavour was not seen as an option for the average person as they lacked the skills and the confidence.
It took some time but following the end of the war and rationing there was a revival in British cooking. Much of this revival can be credited to the cookbook authors of the time who became the prototype for the celebrity chefs of today. Elizabeth David’s “A book of Mediterranean Food” has been lauded as the start
of this revival, first published in 1950 it marked a return to interest in cooking for the general public. The ingredients for many of the recipes were still unattainable to many but the book sparked the passion that many had suppressed for the previous decade. The bright cover and detailed illustrations made David’s book a bestseller and helped bring the techniques and flavours of the Mediterranean to Britain for the first time in an accessible way. Following the example set by David, celebrity cooks like Fanny Cradock and Delia Smith became the teachers helping Britain unlearn its wartime habits.
The prosperity of the 1960’s allowed more British people to holiday abroad, giving them first hand experience with the foods and flavours of the world. This in turn led to the establishment of restaurants inspired by the cuisines of the world set to cater to the newfound palate of the British public.
Perhaps the greatest boon to Britain’s culinary resurgence was the wealth of flavour and knowledge brought to the country by immigrants from former colonial territories. Throughout the 20th century immigration brought large numbers of people from India, Pakistan, The Caribbean and Hong Kong as well as a multitude of other countries. This influx of people with new palates, new recipes and new ingredients slowly began to integrate into British cuisine.
By the 1970’s Chinese food had become a firm favourite and today there are over 4,000 Chinese restaurants feeding the British public. Indian cooking has perhaps had the most lasting and significant effect on the British palate, a true fusion cuisine has developed combining the punchy aromatic flavours of the Indian subcontinent with the preferences for thick creamy sauces of the UK. Dishes like the balti and the tikka masala are authentic Anglo-Indian dishes, as much a part of Britain's culinary history as Fish and Chips.
Modern British cuisine has succeeded and evolved in spite of the negative stereotypes surrounding British food. Part of this has been an increased appreciation for the quality of ingredients found in the British Isles, high quality fish and meat being made the centrepiece to re-imaginings of traditional dishes. The work of Heston Blumethal has been incredibly influential in recent years, his recipe for triple cooked chips becoming standard in gourmet eateries and pubs across the country as well as his runny-in-the-middle scotch egg. Aside from the molecular gastronomy of Blumenthal the British public has become increasingly interested in the story of their food, whether that be the history of the recipe or the sourcing and sustainability of the ingredients. In a time increasingly filled with anxiety about the environment, this change in eating habits represents an opportunity to educate and inform the public about the wealth of flavour right on our doorstep. If you’re looking to join this flavour revolution why don’t you check out our range of authentic and delicious spice blends.
Britain has a long tradition of holidays and celebrations marked by delicious and specific foods. The foods of Christmas are perhaps the nation’s favourites, Roasted Turkey, pigs in blankets, a barrage of roasted vegetables all topped with lashings of gravy followed by a yule log or Christmas pudding. What could be better?
Britain doesn’t just celebrate the eating of food though, the growing of vegetables of exceptional quality or enormous size has long been competition at village fêtes. Another enigmatic and peculiar celebration of food comes in the form of the risky sport of Cheese Rolling! Once a year in the spring hundreds gather on Cooper’s hill in Gloucestershire to chase a wheel of cheese down a worryingly steep slope, all for the glory and of course the cheese.
A Scottish favourite celebration is that of the Burns supper, a traditional Scottish meal venerating the great poet Robert Burns where many of Scotland’s most famous dishes are served including haggis, neeps and tatties and of course Scotch Whisky.
Traditional British cooking is characterised by a love of roasting, stewing and baking. The peasant traditions which led to many of the UK’s favourite dishes were cooked over the course of the day while people worked, letting meats and vegetables stew to infuse their flavours or roasting them all together to save the flavourful juices of meat. Baking has become a British pastime and point of pride, from hot cross buns to pork pies if it can be baked Britain loves it!
Heston Blumenthal- Taking a scientific approach to cooking, this molecular gastronomist has repeatedly shocked and delighted with both his revolutionary cooking techniques and his outlandish presentation.
Hugh Fearnley Whittingstall- A celebrity chef with a deep respect and focus on sustainability and rustic cooking. From his self-sufficient farm River Cottage he has hosted numerous tv programmes showing the public the benefit of sustainable agriculture.
Josh Eggleton- A former protege of Gordon Ramsay, Josh Eggleton is the proprietor of one of the only Michelin starred pubs in the country, the Pony and Trap. A Bristol local, in 2017 he opened the restaurant ROOT which focuses on putting locally sourced vegetables at the forefront of flavour and nutrition.
Recipes
Roasted winter vegetables with chickpea, halloumi and herby rice
Squash, Potato and Carrot stew with Juniper and Sage
Useful resources
https://friendsoftheearth.uk/nature/agroforestry-winwin-future-farming
]]>The story of Gustav Brunn is emblematic of both the ideals of the United States and the spirit of it’s cuisine. A German-Jewish spice merchant who was imprisoned in Buchenwald concentration camp before he managed to escape with his family to the US, eventually settling in Baltimore. It was here that he developed one of the states’ favourite spice blends, Old Bay, an enigmatic blend of herbs and spices used mainly to season the abundant and high quality seafood of the North-Eastern US.
Today America is home to some of the best and most innovative restaurants and chefs in the world. Chefs like Dan Barber are at the forefront of sustainability and agricultural innovation while the new wave of regional chefs such as Isaac Toups are keeping the soul of their heritage while pushing the boundaries of what people think about when it comes to American cooking.
Key Ingredients
Garlic, Mustard, Cinnamon, “The Holy Trinity” (Celery, onion, bell peppers).
Flavour leaders
Dan Barber- proprietor of Blue Hill in Manhattan and arguably one of the best chefs working today Dan Barber is a revolutionary not just in flavour but in how we approach food as a whole, from soil and seed all the way to the kitchen. Working with Michael Mazourek he founded the Row 7 Seed company, a project designed to increase agricultural diversity and help change the way the average person eats and approaches vegetables.
Isaac Toups- A protegee of the American celebrity chef icon Emeril Lagasse, Isaac Toups is carrying the torch of Cajun cuisine into the future. At his restaurant Toups’ Meatery he draws on his family’s deep understanding of the local land and ingredients bringing over 300 years of history and experience living the Cajun lifestyle to his cooking.
Myron Mixon- “The Winningest Man in Barbecue” is the well earned nickname of Myron Mixon, having won thousands of barbecue competitions including 5 Grand Championships at the Memphis in May World Championship. A truly unmatched pitmaster, he has raised the bar across the board for US barbecue.
Our Recipes
Vegetarian Jambalaya
Useful Resources
https://www.culinaryschools.org/famous-chefs/prudhomme/
https://emerilsrestaurants.com/about-emeril/
https://basicswithbabish.co/basicsepisodes/cajunfood
https://www.theguardian.com/lifeandstyle/2017/jan/15/dan-barber-mission-to-change-food-and-farming
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