# The Spanish Touch: Plaza del Sol's daily seasoning, archived - Source: https://origenes.shop/en/le-cellier/spanish-touch-plaza-del-sol-cellier - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-05-11 - Langue: en ## The essentials - The Spanish Touch is a Plaza del Sol spice blend in a grinder, built on balance rather than effect. - Sweet and hot paprika for colour, rosemary and thyme for the herbal note, dried onion and garlic, black pepper. - It goes on roast chicken, lamb skewers, grilled summer vegetables, plain rice or mashed potatoes. - The grinder lets you dose it yourself: a few turns just before serving. ## Four families, one blend Tap a card: what each ingredient brings. ### Paprika It sets the tone and the base of the blend, without burning the mouth. ### Rosemary and thyme They bring the herbal note that makes the blend recognisable on grilled meat or vegetables. ### Onion and garlic They give the seasoning depth without masking the food they go with. ### Black pepper The final touch, which wakes everything up as you grind. > Every grain has its place: the blend is there to support, not to show off. ## Where to give it a few turns From the summer grill to a fried egg. ### Meat It does not hide the quality of the meat: it underlines its deep flavours with its herbal note. ### Summer vegetables It gives them Mediterranean coherence without transforming them: sun and herbs, nothing more. ### Rice and mash Sprinkled on plain rice or mashed potatoes, it takes the plate to a Spanish table. ### Small touches A few turns over a winter soup, a fried egg or bloomy-rind cheeses: everywhere it stays discreet and useful. > Good seasoning speaks without shouting. ## Three turns of the grinder Three questions, answers in the article. 1. What gives the blend its colour? - Paprika - Paprika, sweet and hot, gives the colour; herbs and pepper do the rest. 2. Which herbs anchor the seasoning in the Mediterranean? - Rosemary and thyme - Rosemary and thyme bring the characteristic herbal note. 3. Why a grinder? - To dose it yourself, a few turns before serving - The grinder invites personal adjustment: a small ritual repeated over the plate. ## Article ## The story of this house Plaza del Sol is a Spanish house offering spice blends faithful to regional culinary practices. Based in San Vicente del Raspeig, near Alicante, 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 →](https://origenes.shop/collection/epices-assaisonnements) · or browse the [complete Cellar](https://origenes.shop/le-cellier). --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.