From grand platters to snacks, Iberian Infusion was designed to take your taste buds on an adventure. Its smoky paprika base, along with touches of cinnamon and cacao (a little unexpected sumac for lift), works beautifully on meats, seafood, rice, and vegetables.
It’s not just for main courses, either: sprinkle it on popcorn, fries or even avocado toast for a little Iberian flair in every bite. This is a blend meant to inspire creativity in the kitchen, giving everyday meals a touch reminiscent of Spanish and Portuguese cuisine.
Iberian Infusion was brought to life with Selefina Spices, featuring their premium globally-sourced spices.
The Story Behind the Flavor
I’ve always been inspired by the bold, vibrant flavors often featured in Spanish and Portuguese cooking. From the numerous paella variations to gambas al ajillo, or frango piri-piri (the original Peri-Peri chicken), there’s a sense of warmth and celebration in every bite. To me, these dishes share a common thread: flavor that layers depth, brightness, and just the right amount of heat.
When creating Iberian Infusion, I wanted to capture the essence of the Iberian Peninsula in a jar. I started with the (probably) expected hero spice: paprika. If you’re familiar with the cuisine, paprika is a common ingredient in numerous Spanish and Portuguese recipes, ranging from hearty stews to smaller tapas dishes. I wanted its smoky, slightly sweet flavor to anchor the blend, and I then balanced it with bright, herbal, and warming notes to complete it.
What does Iberian Infusion Taste Like?
This blend begins as smoky, followed by the depth of the paprikas, chiles, alliums, and cacao. It ends with a lingering sweetness. It adds a lovely rust-red color to dishes. How you cook and eat it also affects its taste. Adding it to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Adding it earlier on helps the flavor (and color) permeate throughout the dish. Burning or cooking on high heat, however, can cause it to become more bitter.
Pairings
Iberian Infusion is already well-rounded (in my opinion), but do experiment with other spices and herbs to get even more out of it.
Pairing Tips:
- Add saffron for a haylike earthy richness
- Add toasted sesame for a nutty caramel flavor
- Add rosemary, parsley, or basil for nuanced herbal notes
How to Use Iberian Infusion:
This is a seasoning meant to move with you through your kitchen. From meats and seafood to rice and vegetables, it truly works on ingredients from your fridge to your pantry.
- Add it to your shrimp or fish before searing
- Rub it into your chicken, pork or lamb
- Stir it into your rice or sprinkle onto potatoes or carrots before roasting
- Or, one of my favorites – toss it on warm popcorn or fries for a snack with a kick
