Brindisa

Sharp, smoky tomato flavors with a pleasant warmth from the paprika. Traditionally a sauce for fried potatoes, but can be used in a wid...

The hazelnuts and almonds are in perfect harmony with the tomato, ñora peppers and vinegar. This Catalan sauce is traditionally eaten w...

Guindilla peppers are sharp and piquant and are normally eaten as a tapa with other encurtidos. They also make an excellent pizza toppi...

These gherkins or pepinillos are preserved in vinegar with mustard seeds, silverskin onions and peppercorns. Small and crunchy, they ma...

These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish as varied as scal...

Plump and creamy Spanish butter beans (“Judiónes”) ready for salads and cooking. For over 20 years El Navarrico has been committed to w...

Brindisa's saffron is selected and packed by Antonio Sotos. Located in La Mancha, central Spain, Sotos is a fourth-generation family bu...

Brindisa’s saffron is selected and packed by Antonio Sotos. Located in La Mancha, central Spain, Sotos is a fourth-generation family bu...

Typically used in Navarra, La Rioja and Aragon the fresh Pochas have a whitish green color, with very fine texture and they are round i...

Almond Olive Oil Biscuits. Tortas de Acetite are traditional Spanish biscuits made with extra virgin olive oil. The Gavino family has b...

Spanish-grown ripe tomatoes with Piquillo peppers for an intense sweetness make this flavour-packed sauce. Made for us in the Ebro valley, the ...

Made from hot red Jaranda peppers which are ground in the DOP region of Extremadura and then smoked over oak fires creating the unmista...

Alemany pick Marcona almonds from their farm in Lleida and blend them with their own honey to make a turrón with a creamy consistency f...