Ajo Morado de Las Pedroñeras are the purple garlic bulbs grown in the in the provinces of Albacete, Ciudad Real, Cuenca and Toledo in the Autonomous Community of Castilla-La Mancha. Nutritionally, this garlic is different from that grown elsewhere because it contains more organosulfur compounds and allicin.

These compounds give garlic its characteristic smell and flavor and are thought to have antibiotic properties and could be beneficial for overall health. Ajo Morado de Las Pedroñeras is spicy, very flavorful and has an intense smell and aroma. 

Grelos de Galicia are turnip greens of the species Brassica rapa L. var. rapain, grown in the Autonomous Community of Galicia. These turnip greens are dark green and have a slightly bitter and acidic taste. Their texture is very soft due to their low fibre content.

Grelos de Galicia is harvested from October to January by hand and it is very common to see farmers markets full of this colorful vegetable in the winter months. It is a staple ingredient in local cuisine with many traditional dishes such as Galician stew featuring it as the main ingredient. 

Padrón pepper is a Galician pepper originating from the Padrón municipality. The peppers range in color from bright green to yellowish green. Although they are usually mild in flavor, about one in ten of these peppers is spicy as hell, but it's almost impossible to tell them apart until you taste them, which is like playing Russian roulette with peppers.

Padrón peppers are traditionally fried in olive oil and seasoned with coarse sea salt. They are served in most tapa bars and restaurants in the region, and it's recommended to have a glass of beer, wine, or cider nearby - in case you eat a few of the spicy ones. 

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes.

This potato is round or oval in shape with smooth, light yellow skin and white flesh. It is creamy in texture after cooking and very flavorful. Patata de Galicia is a staple ingredient in local cuisine and plays a significant role in many traditional dishes, from different stews and soups to roasts.

Pemento de Herbón are the Capsicum annuun L. green peppers of the Padrón variety grown at farms in the south of the province of A Coruña and in the north of the province of Pontevedra. These peppers are hand harvested while they are still unripe to preserve the green color.

Pemento de Herbón are relatively small peppers with a length of about 5 cm, smooth and shiny skin and an intensely sweet, mildly spicy flavor. They have developed from a variety that was initially red and spicy, but the growers preserved only the seeds of the plants that were mild in flavor, thus producing a pepper that is far less spicy. 

Papas Antiguas de Canarias are old potato varieties, known as the antiguas or locales, tradicionales, de color y/o de la tierra, grown in the Canary Islands. They are small in size and round in shape, with a color that ranges from deep purple through pink and orange to brown.

The flesh of these potatoes is light to deep yellow in color and has a mellow, sweet and fresh aroma that is similar to that of chestnuts. Papas Antiguas de Canarias can be floury or smooth and buttery in texture, but are never grainy. The cultivation of these potatoes is rather complicated, and the yield is rather low because the potatoes cannot be harvested mechanically.

Pimientos del Piquillo de Lodosa are roasted Piquillo variety peppers produced in the autonomous community of Navarre. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is essential for the optimal development of these pepper.

They are grilled or roasted (to bring out their sweetness), hand-peeled, marinated in olive oil with herbs, then jarred. The flavor of Pimientos del Piquillo de Lodosa is pleasantly bitter, with a sweet and slightly spicy aftertaste.

Calçot de Valls are shoots of white onion replanted in the ground, grown in the municipalities of the Catalan districts of Baix PenedŁs, el TarragonŁs, el Baix Camp and l’Alt Camp. The production of this vegetable is strictly regulated, and that combined with the water, soil and climate found in the area of production contributes to its distinctive characteristics.

Calçot de Valls are never washed and can be recognized because they still contain some traces of dirt on them. These shoots are 15 to 25 cm long and can be found tied with blue ribbon with all the relevant production details.

Alcachofa de Tudela are flower buds of the Blanca de Tudela artichoke variety, grown mostly in the district of Ribera, in the Spanish Navarre region. Artichokes have been cultivated in this region since medieval times and they are Navarre’s best-known vegetable produce, alongside asparagus.

Rigorously screened and graded before being packaged and shipped, Tudela artichokes are usually marketed fresh, stemless and in bunches of a -dozen, or canned. Their most distinctive feature is their resistance to blackening after harvesting. To ensure the premium quality of buds, artichokes of this variety are carefully harvested from August to July using only labour-intensive manual methods.