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Powdered seasoning obtained from grinding peppers of the genus Capsicum traditionally smoke-dried over oak and holm oak firewood in the Extremaduran region of La Vera, available in sweet, bittersweet (ocal), and hot varieties.

Mountain rice grown with clean, cold waters from the fertile plains of the Segura and Mundo rivers, noted for its resistance to turning mushy and its outstanding ability to absorb broth without breaking apart.

A botanical spice with Protected Designation of Origin obtained exclusively from the slow roasting of Crocus sativus stigmas in La Mancha, renowned for its toasted aroma, absence of astringency, and great versatility in rice dishes, stews, meats, and pastries.

A wine-based condiment from Cádiz with Protected Designation of Origin, aged in oak casks using the traditional criaderas and soleras method, with official categories ranging from Reserva and Gran Reserva to variants enriched with Pedro Ximénez and Moscatel.

A preserved vegetable protected by a Protected Designation of Origin, grown and produced in the Ribera de Navarra, roasted over an open flame and dry-peeled in its own juices, renowned for its versatility as a side dish, a base for sauces, or stuffed with meat and fish.

Mollusk protected by a Protected Designation of Origin and cultivated on floating rafts (bateas) in the Galician rías, whose tender, orange meat lends itself to numerous everyday preparations such as steaming, rice dishes, stews, or escabeche preserves.

A hard, cured cheese produced in the Basque Country and Navarre from raw, unpasteurized milk of Latxa and Carranzana sheep, sold in natural or hardwood-smoked wheels.

A vegetable protected by a Protected Designation of Origin, grown in the fertile plains of the Ebro and Ginel rivers in Zaragoza. It stands out in cooking for its tender texture, high water content, and mild flavor without pungency, allowing it to be eaten raw in salads as well as in sofritos, roasts, and caramelizations.

Compact flower head of the Blanca de Tudela variety grown in the municipalities of the Baix Maestrat region of Castellón, with a flattened shape, a dimple at the apex, and a fleshy heart.

Protected Designation of Origin cheese crafted in Cáceres from raw sheep's milk and cardoon rennet, characterized by a creamy, spreadable paste that offers great culinary versatility for spreading as is, binding sauces, or melting into warm dishes.

Stone fruit grown on the terraces and slopes of northern Cáceres, encompassing both traditional cherry varieties and the iconic stemless picotas, known for their crisp, sweet texture.

Subtropical fruit grown in Baix Vinalopó, Vega Baja, and L'Alacantí, famous for its soft, chewable seeds, pinkish exterior hue, and fleshy arils with a balanced sweetness.

Honey obtained from beehives located in the Alcarria regions of Guadalajara and Cuenca from wild rosemary, lavender, and thyme blossoms, marketed without harsh heat treatments.

Extra virgin olive oil from mountain groves in the Sierras Subbéticas Natural Park, obtained predominantly from the Picuda, Hojiblanca, and Picual varieties, with green and fruity aromatic notes.

Round-grain cereal produced in the wetlands of the Albufera Natural Park in Valencia, certifying varieties such as Bomba, Senia, and Albufera, designed to absorb the rich stock of stews and dry or creamy rice dishes.