With the Moors came the introduction of saffron and pimenton (paprika), with their intense colors and flavors, forever changing Spanish cuisine and cooking. From Valencia's infamous paella, which tends to be a richer, smokier creation than most "Americanized" paellas, to its famous charcuterie, these spices and dishes have put Spain on the culinary map. Saffron, initially featured in many Arab dishes, is a key marker for the influence of Arab culture on Spanish cuisine. From Spain, saffron traveled to the rest of Europe, where it became ever more popular. Enjoy these freshly blended, recipe-ready Spanish spices & blends!