The story of this house
Plaza del Sol is a Spanish house rooted in the tradition of small artisanal producers who, for decades, have composed spice blends faithful to regional culinary practices. Based in Spain, this house cultivates a humble approach: not to revolutionize, but to preserve the balance of flavors that make everyday cooking, that of family kitchens and local markets.
Plaza del Sol's philosophy rests on simplicity: sea salt, Mediterranean herbs and essential spices, measured without artifice. It is a house that understands that seasoning is not a protagonist, but a discreet ally of the cook.
What made this product unique
The Spanish Touch was a spice blend built on balance: sweet and warm paprika that gives color, rosemary and thyme that anchor the seasoning in Mediterranean terroir, dehydrated onion and garlic that bring intensity without aggression, black pepper that asserts without dominating. Each grain had its place in a thoughtful gustatory hierarchy, not meant to impress, but to support.
The mill format was also a signature: it invited personal adjustment, to that simple and repeated gesture that transforms an everyday act into a conscious moment. There was something of that small ceremony in the act of grinding a few turns before sprinkling on the dish.
How we served it
On roasted chicken or lamb skewers, The Spanish Touch found its natural place: it did not hide the quality of the meat, but underscored its deep flavors with that characteristic herbaceous touch.
With grilled summer vegetables—zucchini, eggplants, peppers—it gave Mediterranean coherence without transforming; it simply recalled that these vegetables had a memory, that of the sun and wild herbs.
Sprinkled on white rice or mashed potatoes, it instantly recomposed the plate toward a geography: that of Spanish tables where seasoning speaks without shouting.
A few grinds also on winter soup, on a fried egg, on cheeses with flowery rind: everywhere, it found productive discretion.
Why it left our Cellar
The Spanish Touch ran its natural course. Like all seasonings, it is part of a rotation where discovering, turning, archiving is part of the Cellar's intimacy. It is by moving that we remain true to our commitment: not to freeze the offering, but to let it breathe.
To learn more
If you love this simple and Mediterranean form of seasoning, our catalog offers other entries into the region of Spanish spices and versatile blends. Explore our artisanal seasoning selections, our monoculture paprikas, or our dried Provençal herbs: each rotation of the Cellar opens a new window onto the same culinary horizon.
The Cellar is a living notebook: we archive out of respect but the active catalog evolves. See our current selection in this category → · or browse the complete Cellar.
