Although often associated with Hungarian cuisine, paprika (referred to as a Pimjenton by the Spanish) originated in Mexico before being brought to Soin in the 16th century. Spanish paprika, the most common form of the spice, has a deep vivid colour and sweet smokiness which attests to its versatility and ability to round off the taste profile of almost any dish, as well as to colour meat. 

Smoked paprika (100%)

Authentically Sri Lankan, this cassia bark has been shaved off of the plant and dried before being cut to size. Make a comforting cinnamon tea by placing a stick in some water and bringing to the boil and cooling again - 2 or 3 times before straining and serving. Also, an essential ingredient for flavouring milk when making a traditional milk tart or easily incorporated into aromatic savoury dishes such as those cooked in a Moroccan tagine.

True cinnamon (100%)