2005Vendor since

CONSERVAS LA GAVIOTA Arroyabe Bonito Tuna in OilArroyabe Anchovies in Oil

PRODUCTS

Conservas la Gaviota, S.L., is a family owned business, located in Bermeo, a small well-established �shing port in the Basque Region of Northern Spain. They produce canned and salted �sh products, backed by more than 100 years of experience and tradition in processing �sh.

The company purchases �sh fresh each morning from the local �sherman who use rods and live bait, the most selective and environmentally sensitive method, and one that also ensures the highest

quality product. The boats only �sh for 2 weeks at a time before returning to port, allowing them to deliver fresh �sh to the canneries. Much of the canning process is still done by hand, to ensure the highest quality product. And no chemical preservatives, coloring, or other additives are used at any point during the process.

Conservas la Gaviota employs over 60 people (85% women) from the surrounding communities, an area that has historically sustained itself through the �shing industry and wages are set using a local collective agreement, with the lowest paying job paying double the minimum wage set by the government.

The solid texture and hearty �avor of Arroyabe Bonito tuna is very di�erent from regular albacore tuna. It is packed in high quality Spanish olive oil, giving it that something extra that will easily convert you.

The Bonito del Norte, named scienti�cally Thunnus Alalunga, or White Tuna is one of the most highly developed within the tuna family. They are warm-blooded, and �ourish in the oceans of tropical, subtropical, and temperate climates.

The Atlantic White Tuna carries out two migrations in its lifetime that are easily di�erentiated by its stage of maturity. The young �sh spend the winter in the waters near the Azores. At the end of the spring they migrate in search of food, reaching as far as the waters of the Bay of Biscay, o� the coast of Spain, where they remain until the Autumn when they return towards their places of origin.

2003

ANTONIO TOMAS, S.L. Matiz ValencianoPaella & Bomba Rice

PRODUCTS

Arrocerías Antonio Tomás, a family-owned and operated company founded in 1962 by Antonio Tomás, works directly with the rice farm-ers of the Albufera Nature Reserve, a national park in the bay south of Valencia that is an important habitat and breeding ground for numer-ous types of waterfowl. Antonio Tomas combines innovation and respect for the environment with the centuiries old tradition of rice production in Spain.

Albuhaira, the little sea, was the name given by the Moors to this pristine bay south of Valencia, one of Spain's most valuable wetland regions, and one of only three designated Denomination of Origin rice growing regions in Spain. The farmers who sow rice at the edge of the lake are required by law to respect the ecological balance of this sensitive area. The �at marshland criss-crossed with channels is one of the most famous rice-growing areas in Europe.

Valencia is regarded as the birthplace of paella, the world famous rice dish meant to be eaten and shared dirctly from the pan. Yet without the right rice, one cannot create a true paella. Most of the rice grown in Spain are the Japanese subspecies of Senia and Bahia, medium-grain varieties with high absorption rates.

This “traditional” paella rice, along with the Bomba species (absorbs one-third more water than the traditional), are grown in the rich soils of the national protected L'Albufera Park of Valencia and are perfect ingredient for paella, arroz negro and risotto. Their high absorption rates allows them to soak up and hold the abundance of �avors in all of your favorite rice dishes.

Vendor since

2002

BIOVERA / SANMEL Rey de la Vera PimentónMatiz Extremeño Fruit “Breads”

PRODUCTS

Biovera & Sanmel are sister companies that were established by the Sanchez Rodriguez family for the production of traditional foods from their native lands of the Gredos Mountains of Extremadura, one of the largest mountainous regions of Spain to the west of Madrid.

Sanmel represents four generations of pimentón (or paprika) producers. Over 100 years of experience and a strong adherence to traditional techniques has made their Rey de la Vera brand

well known throughout Spain. The founder’s great grandchildren, Ivan and Roberto, continue to direct the two companies that all began in a small historic building in Losar de la Vera in 1879. This mill was established in a location central to the pepper harvest and with access to local mountain water used in the milling process. The company hand-selects the peppers from established local small farmers in the region to ensure the highest quality and the Denomination of Origen certi�cation.

Biovera was created by the family to take advantage of the abundance of fruit that is produced in the region, such as �gs and dates. Working with the same model of purchasing from trusted local farmers each year, they produce exceptional dried fruit products, such as the much adored Fig Bread.

The peppers of the Vera region originated from the New World, but adapted nicely to their new environment. The peppers are dried over slow burning wood for 10-15 days, giving them a slight smoky aroma and �avor, a characteristic not found in any other pimentón (or paprika) worldwide. For centuries this pimentón, which has taken the name of the region, has been used in the majority of the local recipes, and is known throughout Spain for its exceptional quality and unique �avor.

In Spain, Fig “Bread” or Pan de higo, is a traditional way to preserve �gs for the cold winter months. This non-bread cake is a must ingredient for Christmas in Spain. Biovera uses a traditional recipe for the Matiz �g bread, and has added to our “bread” line with an apricot bread and a date bread, all using ingredients from local cultivators of fruit and nuts.

Vendor since

majority of the local recipes, and is known throughout Spain for its exceptional quality and unique �avor.

1998

BLANXART Blanxart Chocolates

PRODUCTS

In 1954 three brothers got together to produce chocolate with the belief that manufacturing chocolate is an art form. The company is still run on that hard and fast rule. Traditional recipes, years of experience, and an unfaltering attention to detail has made the Blanxart name a symbol of quality.

Blanxart Chocolates produces over 100 types of pralines and

chocolates, each with its own personality and �avor, using traditional recipes and hand-made processes. Blanxart selects their own cocoa beans from many countries including Peru, Ghana, Ecuador, Brazil, and the Philipines, using socially and environmentally fair sourcing criteria, and then roasts them to ensure the right blend, aroma and texture. The �nished products are 100% natural, and 100% delicious.

Everyone that works at Blanxart seems to be part of one big family. Or maybe its just that being enveloped by a cloud of chocolate when you walk into the workshop makes everything seem so wonderful! The love of creating chocolate as an art is infused into each yummy morsel.

Many people don’t realize that Spain makes world-class chocolates. In fact, Spain was the �rst country to produce chocolate in a bar form, after Spanish explorers discovered cacao in Mexico in the early 1500’s and brought it back to the Spanish royalty. Since then Spain has perfected their chocolate producing techniques, giving us some of the �nest chocolates in the world. The chocolates produced by Blanxart are made in the traditional Spanish way, in which the cacao is conched or mixed for less time, creating a drier chocolate than is produced in Northern Europe. This style allows all of the nuanced �avors of the cacao, and the land it comes from, to shine through.

Vendor since

It has become common knowledge that chocolate is good for our health. And Blanxart gives us many chocolates to choose from to get our daily dose - from their traditional rustic bars (picture here), to the new single origin Eco Bars, to traditional rich and thick Chocolate a la Taza, or hot chocolate - perfect for dipping churros or cookies!

2004

COATO Matiz Marcona Almonds

PRODUCTS

Since its inception in 1979 by 65 paprika pepper producers, COATO, a cooperative located in the region of Murcia, has become one of the most important cooperatives of the sector, expanding its activity to other products, such as fresh fruits, vegetables, almond, oil, and honey.

Of the 52,000 acres cultivated by Coato’s members, more than 37,500 are managed with sustainable agriculture processes (organic and integrated farming). Almonds are one of the coops largest crops, representing 42,000 acres mostly located in the region of Murcia, but also in Andalucia, La Mancha and Valencia.

Coato has made it a priority to convert its members almond �elds from conventional to organic agriculture. Today over two-thirds of all its almond cultivation is organic, making Coato the most important Spanish and European organic almond cultivator. Because of its dedication to the environment and its employees, Coato has won many awards over the years including the Spanish Food Organic Production Awards in 2009 and the Best Spanish Food Company designation awarded by the Ministry of Agriculture in 2004.

Over one-third of all Spanish marcona almonds are used to manufacture traditional sweets such as turrón and marzipan. Marcona almonds may be eaten roasted or caramelized with a layer of sugar. But the favored way to eat marconas is fried in olive oil and salted, like the Matiz Marconas almonds pictured here. These Spanish gems are known as the chef’s choice in almonds

Whereas today almonds are usually served as appetizers or snacks, for a long time they were an important source of protein for the rural population. They have a high nutritional value, consisting of 54 percent fat, and containing iron, calcium, phos-phorus, vitamin B, and the heart-healthy linoleic acid.

Vendor since

Spain is the second largest producer of almonds in the world, behind the United States. There are four varieties grown in Spain, the marcona, largueta, planeta and valencia. The macrona almond, indigenous to Spain, is the most prized for it high fat content and robust �avor.

2005

CONNORSA Matiz Gallego Sardines,Sardinillas, Pulpo & Berberechos

PRODUCTS

Since 1985 Connorsa has been dedicated to providing the highest quality �sh and shell�sh from the Galicia region of northwest Spain.

Spain has a rich culinary history that is largely centered around seafood.

This seems only natural given that the country is surrounded on three sides by water. While �shing and trapping seafood is an age-old tradition, processing and preserving the catch can be dated back to the time of the Romans when facilities were built for drying and salting the �sh.

Although Connorsa has experienced a signi�cant amount of growth since it was founded they continue to pride themselves on utilizing traditional methods, while fusing them with modern day technology in order to provide quality products.

Our Matiz Gallego Seafood is harvested with nets o� the coast of Galicia, known for its exceptional seafood. Artisan �shing methods, old master cannery know-how and the highest quality ingredients are used to produce seafood that is moist, tender, and uncommonly �avorful.

The sardines are caught in seines, �shing nets that are used to encircle the school of sardines. Lights are used to attract schools of sardines to the surface; they are then caught in nets. Careful attention is paid to the biological cycles of the sardines and other marine life in order to prevent over �shing and to avoid causing harm to any other species in the process.

The octopus is also caught using a net method. Berberechos, or cockles, are a local delicacy in the region of Galicia – served up with a touch of lemon and parsley, they make the perfect appetizer. They are packed in brine and have a mild refreshing �avor.

Vendor since

The sardines are caught in seines, �shing nets that are used to

2003

FRANJUBAMatiz Andaluz Olive Oil Picos

Traditional & Whole Wheat

PRODUCTS

Franjuba was founded in 1948 by the grandfather of the current owner, Bartolome Reyes. The endeavor began as a small bakery on the Rue Neuvre, in the neighborhood of Santiago in the Andalucian town of Jerez de la Frontera. The founder’s son, Francisco, soon joined the family business and expansion began within the local market.

By the mid-90s the company was being led by the third generation, bringing to it new ideas and energy. It was during this time that the company elected to boost its production of the traditional Picos and to make them available to food lovers far and wide. The superb quality, long shelf life, and traditional recipe is what has continued to make this snack a big hit worldwide.

Picos are a traditional cracker made with olive oil. Spain has always been a producer of vast quantities of olive oil and there have been times throughout history when there was an overabundance of oil, which spawned new uses for the excess. Fortunately for us, Picos were one of those side products.

Using olive oil to make the plump bread sticks helped to preserve them when sailors took them on their long voyages to the new world. Today, picos are a staple on a tapas plate. They pair well with serrano ham, cheese, olives and more.

Vendor since

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2012

LA HIGUERA Matiz Chocolate & Fig Pecado Bars

PRODUCTS

For thousands of years �gs have been treasured throughout the Mediterranean for their deep sweet �avor, rich nutritional properties, and sensual appearance. In Spain they are among the earliest fruits mentioned in written records. Spain is one of the largest producers of dried �gs in the world, with the vast majority coming from the region of Extremadura.

Productos la Higuera, is located in the the heart of this �g-abundant region in the small town of Almoharin. This small family company was formed in 1989 to produce what has become

known throughout Spain as the Rabito Royale, a sumptuous combination of dried �gs and chocolate.

Today, the children of the founders continue to run the business, introducing new technology and new chocolate �g creations, such as the choco-higo or Pecado bar, while maintaining the authenticity of their parents’ original récipes. La Higuera’s products have become an integral part of the Extremeño culinary traditions.

The soft, teardrop shaped �g is sometimes called the “false fruit” or syconium (from the Greek word for �g sykon) as it plays both the role of fruit and �ower. The �eshy hollow form is �lled with a cluster of �owers turned inward and surrounded by hundreds or even thousands of seeds, depending on the type of �g.

Fig trees have two di�erent crops of fruit. Brevas, as they are called in Spain, ripen in early summer on the previous year’s shoot growth. The fruit is larger in size but with less aroma, and the quantity produced is minimal. These �gs are only sold fresh. The main, second crop of �gs develops on the current year’s growth, ripening in late summer or early fall.

Vendor since

The Pecado Bar combines the sweet natural �avor of tender Spanish �gs with the sinful decadence of chocolate and a hint of orange. This irresistible sweet-tooth satis�er was a �nalist in the Specialty Food so� awards in 2013 for Outstanding Snack Food.

2010

ESTILOS KIKI Matiz Valenciano SofritoPRODUCTS

Estilo Kikí was born from in the kitchen of Isabel Rubio, a�ectionately nicknamed kikí by her ten brothers, where she would preserve the tomatoes from the family farm by making small batches of sofrito and other tomato sauces. Today Kikí’s two sons operate the company, overseen by their mother, the honorary president.

The recipes used by Estilo Kikí have been passed down from generation to generation, and rely on fresh local produce. The �rst of the family sauces to be shared with “outsiders” hit the market in 1989, and in 2000 the family company was able to open their �rst production plant to keep up with market demand while retaining all of the �avor and quality of those home-made farmstead sauces. The factory is located in the Vall de Albaida valley of Valencia, a region rich in agriculture and known for it famous paella, which has a rich sofrito as its base.

The �rst known mention of sofrito was in the “Libre de Sent Soví” (circa 1324), one of the oldest cookbooks in Europe from the Catalan region of Spain.

Sofrito comes from the Catalan verb sofre�r, which means to fry slowly over a low �ame. The �rst “Sofregit” was simply a mix of onions or leeks with bacon or salt pork added when available. Eventually, herbs and other vegetables where added to the mix. Tomatoes didn’t become a part of the mix until Columbus brought them back from the Americas in the 16th century.

The key to a successful Paella, is a well made sofrito. The Matiz Sofrito by Kikí, combines the freshest tomatoes, onions, and olive oil and slow roasts this mixture for three hours. Kikí’s loving preparation allows you to make the perfect paella in much less time. It is also ideal as a sauce for meats, �sh, eggs, and pasta.

Vendor since

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2003

MOLI DE POMERIMatiz Catalan All i Oli

Romesco & Olivada

PRODUCTS

Moli de Pomeri was founded in 1991 with the express aim of producing the highest quality all natural traditional Catalan products and using ingredients that support the traditional agrarian lifestyle in Catalonia and throughout Spain.

Moli de Pomeri cultivates about 15% of the raw ingredients themselves, using organic methods, focusing on the ingredients that are di�cult to �nd in the market at the quality they demand. But because their main focus is the elaboration of sauces and not cultivation, they purchase the rest of the ingredients according to strict quality guidelines from local farmers and co-ops in Catalonia or elsewhere in Spain.

The company donates 5% of their production volume to many local non-pro�ts, including local culinary schools and the Catalan Celiac Disease Association (their products are guaranteed gluten free).

The sauces produced by Moli de Pomeri are central to Catalan culinary traditions and are based on ingredients that have been cultivated in Catalonia for centuries. Romesco, a nut-based sauce, was born in the area of Tarragona, where local �sherman needed a sauce that would keep during the many days they were away at sea. All i oli is a garlic spread made solely from garlic and oil and is one of the core sauces of Catalan and Mediterranean cuisine. And Olivada, or olive paste, goes as far back as the Roman Empire, where it was called garum and made from olives and �sh and served on bread.

All three are very versatile and can be used on meat, seafood, and vegetables - cook with them, use as a dip, or spread’em on sandwiches. Vendor since

2008

NAICINA Matiz Galicia Organic Chestnuts

PRODUCTS

The family owned company of Naiciña was established in 1972 with the goal of supporting the rural local economy, which is rich in natural and human resources but has struggled economically in today’s modern world.

In Galicia, all chestnuts come from very small farms. Previously there were very few outlets for the chestnut

tree owners to sell their product and the Galician chestnut trees were at risk from land developers. Yet saving the chestnut trees is extremely important for the region, which has historically had considerable problems with forest �res. The native chestnut tree is very dense wood and burns with di�culty, thus reducing the spread of forest �res.

Naiciña’s value added products give local farmers demand for these native chestnuts, and creates quality jobs that mitigate the emigration of community members to the large cities. The company purchases direct from the producers, guaranteeing a 10% higher price than the market price. All the chestnuts purchased by Naicina are organically grown and have the NOP (USDA) organic certi�cation. Certi�cation was a long process, overseen and coordinated by Naicina, since the chestnuts come from hundreds of small landholders.

Chestnuts have been a core ingredient in the Galician diet for centuries. Chestnut trees were introduced to the region by the Romans in 450 BC, who had originally discovered this delicacy in Asia. The Galician chestnut can be found in literature: Alejan-dro Dumas wrote in 1847 in his masterpiece De Paris a Cadiz, “France stands out because of its tru�es, Cas-tilla because of its olives, Catalonia because of its plums, and Galicia because of its chestnuts.”

Vendor since

˜Matiz Organic Chestnuts are a very nutritious food, rich in vitamins, proteins and mineral salts.

They are peeled and cooked and ready to serve. Try them in your stu�ng for the holidays, or in soups, casseroles, salads, and desserts all year long. They are a �lling and nutritious gluten-free snack.

2010

CASTILLO DE CANENA Extra Virgin Estate Olive Oils:Family Reserve & First Day Harvest

Royal & Smoked Arbequina

PRODUCTS

Castillo de Canena, a family-owned business, takes its name from the family castle nestled in the hills of the township of Canena, in Spain’s Jaen province in the region of Andalusia, the largest olive producing region in the world. The company’s olive-producing history dates back to 1780.

At Castillo de Canena, the tree’s natural life cycle is nurtured, combining traditional wisdom with cutting-edge technology and scrupulous respect for the

environment. The groves are Integrated Production certi�ed, a sustainable farming system using natural resources and regulating mechanisms to replace polluting inputs, improve soil fertility and diversify the environment.

All of the Castillo olive trees are totally machine-accessible and the groves are equipped with drip fertigation systems. Nine precision agricultural weather stations control variations in the diameter of the tree trunks, the climatological conditions, the soil and humidity in the area with a view to optimizing water resources available for irrigation. The electric power needed to run the orchard is obtained by onsite solar energy plants and all prunings are used for biomass. And Castillo de Canena is the �rst Integrated Producer of olive oil capable of monitoring its carbon footprint.

extinction due to di�culties in harvesting and low yield.

And �nally the exceptional Smoked Oil is produced by slowly infusing the high quality Castillo arbequina oil with naturally produced smoke from a mix of oak, beech and birch wood, which impart their unique characteristics into the oil.

From the careful tending of the trees to the moment the olive oil reaches points of sale in over 40 countries worldwide, the Castillo de Canena team personally monitors the entire production process.

Vendor since

Castillo de Canena’s Family Reserve oils are produced from olives that have been harvested early, a process that requires twice the amount of olives and renders an oil of exceptional quality, taste, and aroma. In addition, every year, Castillo releases new First Day of Harvest XV olive oils, with an elegant label designed by a well-known Spanish artist.

The Royal is a heritage olive, native to Jaén, that Castillo has returned to cultivation. It was on the brink of

extinction due to di�culties in harvesting and low yield.

2005

OLIVAR DE LA LUNA Extra Virgin Estate Olive Oil

PRODUCTS

The story of the Olivar de la Luna farm dates back to the 18th century when King Carlos III o�ered land in return for clearing the Sierra of the gangs of bandits that had plagued the kingdom for years. Today, the 300 year-old trees populating this land produce the Nevadillo Blanco olive, which can only be found in the Sierra de Cordoba.

Over thirty years ago, Jesus Fernendez de Castro and Transito Habas Sanchez, fresh out of college – Jesus was a Philosophy

major and Transito studied journalism – decided to return to the family cortijo – the olive tree farm founded by Jesus’ grandfather back in 1875. Working by the light of oil lamps as late as the early 80's, they studied and implemented organic agriculture and animal husbandry techniques, built a new mill, and worked with their local community to bring electricity to the area.

Living so close, yet so far, from today's conveniences has encouraged Transito and Jesus to rely on a mix of traditional techniques and modern technology: rainwater capture is the only water used on the farm, solar panels supply all of their electricity needs for the majority of the year, and hot coals under the dining room table keep visitors warm during delicious four-hour meals.

Olive oil is very important to our diets. It is produced through mechanical pressing with no chemicals or heat. It is easy to digest, helps assimilate vitamins and minerals, and has a positive e�ect on the digestive system by stimulating the gall bladder. It is cholesterol free and is made up of 70% monounsaturated fatty acids which reduce bad blood-cholesterol (LDL) while una�ecting the good blood-cholesterol (HDL). It also contains chlorophyl, giving the oil its color, which works on the metabolism, stimulating cellular growth and speeding the process of healing over wounds.

Vendor since

Olivar de la Luna’s organic extra virgin olive oil is made 100% from the Nevadillo Blanco olives that are indigenous to the hills in the northern regions of Andalucia, Spain. This smooth fruity oil has a unique �avor pro�le and a long �nish. Ideal for drizzling or dipping, it never fails to please the palate.

Olivar de la Luna’sextra virgin olive oil is made 100% from the Nevadillo Blanco olives that are indigenous to the hills in the northern regions of Andalucia, Spain. This smooth fruity oil has a unique �avor pro�le and a long �nish. Ideal for drizzling or dipping, it never fails to please the palate.

Through the production of this high quality organic olive oil, Olivar de la Luna is able to protect their local environment and agricultural traditions.

2002

PRIORAT NATUR Neus Extra Virgin Estate Olive Oil

PRODUCTS

Cultivation of the olive tree is a tradition in Spain that goes back thousands of years. The Priorat landscape is rugged with ancient and young olive trees alike clinging to the steep slopes and delineating vineyards. The trees, which are cultivated using organic methods, are used to surround vineyards to act as a natural pesticide for the grape vines and to prevent soil erosion by absorbing water during heavy rains. Thus, the continued cultivation of the olive tree in Priorat is essential to retaining the

agricultural lands this region has always been known for.

Priorat Natur is a small locally owned company that was founded to provide high quality products using traditional Priorat methods and recipes and to o�er a market for local farmers to provide economic development while ensuring that the land of the Priorat region remains agricultural.

In keeping with tradition, Priorat Natur harvests the olives by hand to ensure the quality of the olives before pressing or curing. The company also buys olives from neighboring farmers, contracting with them prior to the harvest to guarantee sales and to oversee the quality of the olives.

Priorat Natur’s golden olive oil has already made a name for itself in the claustrophobic world of olive oil, having won two awards for best olive oil, one in Germany and one in Spain. The distinctive buttery taste characteristic of all arbequina oils is improved upon by the obvious attention to detail that Priorat Natur invests in each bottle. From the hand picking and selecting of the olives, to the careful decantation process, to the hand bot-tling, this product screams Exceptional!

Vendor since

100% Arbequina olives are used to create Neus, which is extracted via coldpressing and puri�ed through a decantation process. Each bottle contains generations of traditions and experience, and is a tribute to the people of the Priorat Region, and in particular to Neus de Mas Callot, the grandmother of the company's founder. In fact, the name "Neus" means "snow" in Catalan, attesting to the purity of this unique oil.

Neus' complex smooth buttery �avor with a hint of almond makes this oil ideal for dishes that require a high quality olive oil. Great on sandwiches, salads or poured over a thick hearty bread.

2003

CONSERVAS PEDRO LUIS MATIZ NAVARROPIQUILLO PEPPERS & ARTICHOKES

PRODUCTS

As with many of the regions of Spain, precious farmland is under pressure from development as well as industrial agri-business. Supporting small farmers and a diversity of local traditional produce is crucial to this region. Conservas

Pedro Luis, the producer of the Matiz organic Piquillo peppers and denomination of origin artichokes, is a small family-owned company which processes a wide variety of regional vegetables and works exclusively with the same local farmers year after year to support local agriculture and to guarantee the quality of the product and the Denomination of Origin or Organic status.

The peppers are processed using the traditional Navarran methods. They are roasted over an open �ame and then hand peeled with no water used which would remove the �avor and juices. They are then hand-jarred in their own juices to retain the �avor, consistency, and natural sugars of the pepper. There are no chemicals used in the production process, and all organic waste material is returned to the farmers to be used as natural fertilizers and for animal feed.

Navarra has long been known throughout Spain for its vegetables and legumes, and especially the Piquillo Pepper, a unique botanical variety that only grows in Lodosa and the surrounding villages. For centuries, the piquillo pepper has been an integral ingredient on the family farms of the local inhabitants. And in 1987, this variety was awarded Denomination of Origin status as “Pimiento de Piquillo de Lodosa.”

Piquillos are a sweet in �avor with a slight bite, and their shape, fat and round at the top with a point at the base (piquillo means little beak) is perfect for any number of stu�ngs, such as piquillos stu�ed with cod, a regional favorite. Piquillo peppers are very versatile and can be used in many applications - such as cooking, roasting or sautéing with them.

Vendor since

status as “Pimiento de Piquillo de Lodosa.”

R.A. GOURMET Azafran-Oro SaffronPRODUCTS

R.A. Gourmet, producers of Azafrán-Oro sa�ron, is a small 100% family owned and managed company. The family’s history of cultivating sa�ron goes back over 350 years. The company works only with Spanish farmed sa�ron which come from the La Mancha region, famed for it superior quality sa�ron.

Sa�ron is the name given to the dried, red-colored stigmas and part of the white style to which they are attached of the purple-�owered crocus, a member of the Iris family. The dried stigmas or threads are re-hydrated or powdered to be used to give extraordinary color and �avor to many dishes.

The sa�ron rose only �owers for a few days in the autumn. Every step in the production of sa�ron is done by hand, from picking the �owers, to removal of the stigmas, to the drying process. This is one of the reasons for its high market price. The other reason is that it takes 150,000 crocus �owers to produce one kilo of sa�ron!

R.A. Gourmet consists of nine members from three generations working to market sa�ron, and other assorted gourmet items, to 22 countries. The company donates 10% of their net pro�ts to Intermon, a catholic NGO which manages community and environmental projects in developing countries, including South and Central America, and Africa.

For many cooks, sa�ron’s principal function is to color food with the radiance of sunlight. The delicate appearance of sa�ron belies its energy as a colorant, for concealed within the �ligree stigmas is a potent natural dye which in its pure form can color up to 150,000 times its own weight unmistakably yellow.

Today, the sa�ron market is �lled with sa�ron from Spain, Turkey, and many countries of the Middle East. The important factor in determining quality is a sa�ron’s power of coloration. According to the ISO normatives, grade 1 sa�ron has a power of coloration above 190 UPC (units of power of coloration). Azafrán-Oro, used by the World renown chef Ferran Adria, regulary tests at over 240 UPC. This pure Spanish sa�ron is packaged in beautiful recycled glass jars and hand-sealed with wax.

1998 Vendor since

SALINAS SAN VICENTE Matiz Sea SaltsPRODUCTS

The fourth generation of the Ruiz family runs Salinas San Vicente, one of the last remaining companies producing salt in the salt fields above the Bay of Cádiz. For the last 3,000 years, numerous civilizations have used these small salt flats in the

Bay of Cádiz. Only 60 acres in diameter, the flats take advantage of strong, constant winds from the Sahara Desert in Africa that facilitate the evaporation of seawater.

To harvest the salt of Salina San Vicente, briny seawater from the Bay of Cádiz is channeled into elongated ponds, where it remains for about six weeks. During this time, the salt is concentrated through evaporation and the salt acts as a natural purifier - leaving a very clean saline water that will eventually produce flor de sal. The saline water constantly flows from one pond to another through gravity. No machinery or water pumps are necessary to facilitate the process.

The salt harvest begins in the hot months of July and August each year. Every evening, flor de sal, or 'flower of the salt', is gathered from the surface of the water. Clean and delicate, with a unique flavor, flor de sal delights food lovers around the world. After hand picking, the flor de sal is sun dried and sieved to remove all impurities. The Matiz salts are considered “virgin” salts which in the world of salts is comprable to organic.

Smoked Sea Salt adds an exotic smoked flavor to all types of dishes. In addition to traditional smoked dishes, such as fish, try it on meat or vegetables. And Mustard & Pimenton Sea Salt combines virgin sea salt with mustard and fine Spanish pimenton which can be used as an everyday salt, but pairs especially well with poultry, meats, and potatoes. 2011

Vendor since

SIRO & XAVI Matiz Mediterráneo BoqueronesPRODUCTS

This small artisan company was formed in 1975, and named for the founder’s grandchildren, who now run the show. Siro and Xavi, two young vivacious men continue the tradition their grandfather began.

The company, which focuses solely on the production of anchovies and boquerones, purchases fish directly from the fisherman at the port each morning. The quality of their product is well known in Spain, and even though they are quite a small company (less than 30 employees), they produce approximately 12% of the national production of boquerones.

Boquerones and anchovies are both produced from the same raw material, fresh Mediterranean anchovies, which are at their most flavorful during the summer months when they have the optimum level of fat.

The key to a good boqueron is to start with high quality raw material. The best fresh anchovies are cleaned, beheaded and gutted in the traditional artisan fashion, one by one. They are then marinated in wine vinegar, water and salt for a minimum of 72 hours. After a filtration process, they are packed in containers with sunflower oil. The Matiz fresh white anchovies in vinegar will convert even the most adamant non-anchovy lover! Try them drizzled with olive oil, or wrapped around a Spanish olive.

Matiz Boquerones are produced from the European anchovy species, or Engraulis Encrasicolus, which is found only in the Mediterranean and Cantabria Seas and is famed for its taste and texture.

2012 Vendor since

TRAFRUT CANO Corazon del sol quinceMatiz Andaluz quince

PRODUCTS

In 1912 the Cano family bought a farm with two quince trees. They

made quince paste at home and sold it in the family "confiteria" or jam

store in the center of Malaga. It sold out so fast that they decided to

start a business. In 1994, Antonio and Joaquin Cano founded Trafrut

Cano to produce and distribute natural fruit juices and pastes of the

same high quality that has been the family trademark since 1912.

Although a small percentage of Trafrut Cano’s quince comes from

their own crop, the majority is purchased from the same local farmers

year after year. They use only the highest quality all natural ingredi-

ents, traditional techniques and recipes to produce without a doubt

the best quince paste on the market.

Trafrut Cano was one of the very first producers who put their faith in

Culinary Collective, back in 1998. They have stayed loyal to us these 15

years as together we have experienced the adventure, the joys, and

the trials and tribulations of the U.S. specialty food market.

Culinary Collective two brands of quince from Trafrut Cano, each with its own unique qualities. Matiz Andaluz is cooked longer than many other quince pastes giving it an almost caramelized �avor, and deep color. Corazon del Sol is cooked less and has a �ner texture, softer �avor and lighter color.

Quince, which is native to Turkey and Iran, has been a part of Spanish cuisine for centuries. Traditionally this sour astringent fruit is cooked whole, peeled and cored and then slow cooked with sugar for several hours until it reaches its characteristic dark red color.

Typically quince paste is served in Spain with manchego cheese. But there are multiple ways this fruit paste can be enjoyed including in pastries and crepes, as a glaze for pork or poultry, and paired with fruit. Visit our blog for recipe ideas.

1998 Vendor since

EXCLUSIVAS UBIDEA MATIZ VASCO PIPARRASPRODUCTS

Exclusivas Ubidea is a small family-run company with the mission to preserve and promote the traditional foods of their Basque and Navarra regions of Spain. They ensure a market for the traditional produce of small local farmers at a fair and sustaining price. Although the company has installed modern equipment to ensure quality control, much of their processes, such as sorting and selecting of the incoming peppers and legumes, is still done by hand.

The company’s most well known product is a traditional region pepper, the piparra. They also produce many legumes that are grown in the region, along with typical prepared dishes such as stu�ed piquillo peppers.

The piparra, also known as a guindilla, is a traditional pepper from the north of Spain, spanning the regions of Navarra and the Basque Countries in Spain and France. This slender pepper has a �rm texture, delicate skin, and a rich yet crisp �avor.

Piparras are typically preserved in vinegar and used as an appetizer in Basque kitchens and restaurants. The most well known appetizer is the Gilda, which has graced the bars of the historic town of San Sabastian for over 60 years. It is comprised of a piparra and an anchovy on a toothpick with olive oil and salt. Nowadays one can �nd many variations on this theme. Here in America, we �nd the piparra to be a perfect martini stirrer.

�rm texture, delicate skin, and a rich yet crisp �avor.

Piparras are typically preserved in vinegar and used as an

2004 Vendor since