Spices of Seville
The Andalusian city with the Archive of the Indies, where records of Spain's trade with the Americas, and its pimenton and saffron cooking, tell the story.
Traded and grown here
Best time: March to May, and October to November.
Seville was the Spanish port with a monopoly on trade with the Americas from the sixteenth century. The Archive of the Indies holds records of that trade. Chillies, vanilla and other New World foods first reached Europe through Spain.
Spices and trade
Spanish cooking uses pimenton, smoked or sweet, saffron, cumin, garlic and bay. Andalusian dishes include gazpacho, salmorejo and stews with cumin. Spanish saffron from La Mancha is known across Europe.
The place and its people
Moorish rule left a lasting mark on the food of the south, with spices, almonds and citrus. The city's Easter and April Fair are major festivals.
Visiting
The Cathedral, the Alcazar and the Archive of the Indies are close together. Tapas bars are the best way to taste local flavours.
A trail idea for Seville
- Archive of the Indies See records of New World trade.
- A tapas bar Taste cumin-spiced dishes.
- The Alcazar Visit the Moorish palace.
- Triana market Look at fresh produce.
Written by the EveryMasala desk with AI assistance. Background: "Seville" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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