Pimentón de la Vera is the smoked paprika that has been produced exclusively in the La Vera valley, in the province of Cáceres since the 16th century. This vibrant red spice is made by grinding dried peppers into a fragrant, spicy, smoky powder.

Azafrán de la Mancha is a saffron grown in the autonomous community of Castilla-La Mancha. It is a spice produced by drying the stigmas of the Crocus Sativus, L. plant. It has a floral and slightly bitter flavor and gives the dishes it is cooked in a bright gold yellow color.

This unique paprika product is made under strict quality measures by grinding the dried pods of deep, silky red pepper plants of different varieties. The peppers must be ground uniformly and the aroma is spicy and pleasant, comparable to that of roasted seeds.

The powdered Szegedi paprika spice is made by grinding the pods of the pepper plants. Its colour is a vivid, fiery red and its aroma is strong and spicy, similar to those of baked vegetables. Once tasted, the flavour is sweet, mellow and spicy but pleasant and not too hot, due to the fact that the capsaicin amount is not above 100mg/kg.

Krokos kozanis is a spice taken from the bulb stigmas of the saffron plant, part of the Iridaceae family. It is produced within the various municipal areas of Kozani, in the region of West Macedonia in the northern part of Greece.

Český modrý mák is a variety of Papaver Somniferum, or blue poppy, grown in the Czech Republic (one of the world’s largest producers of poppy seeds). Due to its strong, complex, floral flavor, dark blue mák has always had a very important role in Czech national cuisine. Český modrý mák makes a delicious filling for pancakes, cakes, yeast-dough pastries called kolače and strudels - it is even sprinkled over noodles, potato dumplings (both plain and fruit-filled), or combined with blueberries and spread over a shortbread crust, as in a delicious Czech pastry known as borůvkový kolač.

Paprika Žitava, also known as Žitavská paprika, is the first product from the Slovak Republic to acquire the prestigious PDO (Protected designation of origin) quality mark. It takes its name from the Žitava River valley where these peppers were first grown, but since then, it has spread across the Danubian lowlands.

This saffron variety is grown exclusively on Azerbaijan's Absheron Peninsula for more than a thousand years. It is usually grown in small quantities on farm fields, and currently, 1 kg of Absheron saffron costs about $11,000. The expensive spice is typically used in saffron-rice plov, one of the national dishes of Azerbaijan, which is commonly served with a variety of fresh herbs and vegetables on the side.

English mustard is a traditional mustard variety originating from England. This type of mustard is characterized by its bright yellow color and thick texture. Although it’s often enjoyed as a condiment that’s used with cold or hot meat dishes, English mustard is most commonly used as a flavoring or cooking ingredient due to its strong flavor.