[April 25, Granada]
When you think of Spanish food, you tend to think of spicy Mediterranean fare, at least until you travel here. In fact, the Spanish have a remarkably narrow range of spices in their food, relying mostly on onion, garlic, and parsley. (Ham is also considered a spice as well as an entire food group.) But for Houstonians, or anyone raised in the American culinary cornucopia, there is a sad lack of variety and a desperate lack of picante. Pizza without red pepper? It is not civilization as we know it.
We brought this bottle of Cayenne pepper with us from Houston; as Karl Malden would say "Don't leave home without it."
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