It is perhaps, the most popular aromatic plant in Spain, although it is used and cultivated all over the world. It gives a fresh flavour to the sauces, salads, omeletes, eggs, rice, seafood, fresh cheeses, meats and poultries and it gives above all a touch of colour to every dish.

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer...

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer...

This is not actually a pepper, but rather the rose berries from a South-American tree. It´s very difficult to come across it outside of its countries of origin. Its flavour is a little bit resinous and it can be added to almost every dish, more for its colour than for its flavour.

This is one of the oldest known spices and its weight was paid in gold. To obtain  black pepper, the grains are collected when they are still green and they are dried out. While they are drying the grains turn black. White pepper comes from grains which are already ripened and of a red color. Thay are soaked in water during 3 or 4 days and the outer...

The name means "sea dew" in Latin and it´s a typical Mediterranean plant. It has an strong intense flavour, but at the same time a pleasant one. In Italy it is the preferred plant to use on beef, poultry and lamb, especially when cooked in wine, olive oil and garlic. It gives a special touch to the "paella" , a bit of rosemary over a roasted leg of lamb...

Onena, 100% natural spices since 1973.

This is one the most important culinary plants in the European cuisine. It has a nice taste and combines very well with other aromatic spices. It helps to digest fatty food, so its use with lamb, pork or duck is especially appropriate. It heightens the flavour of tomato sauces, soups, vegetables, cooked dishes and breads.

The plant is from a climber orchid that comes from Mexico.The pods are the unripened fruits of this orchid. The pods have no aroma until they are cured. These pods are gathered and lightly sweated in barrels which are reinforced inside with wool. Afterwards, they are dried in the sun until they attain their caracteristic aroma and color. This process...

The plant is from a climber orchid that comes from Mexico.The pods are the unripened fruits of this orchid. The pods have no aroma until they are cured. These pods are gathered and lightly sweated in barrels which are reinforced inside with wool. Afterwards, they are dried in the sun until they attain their caracteristic aroma and color. This process...

The herb of wisdom and robust taste. Salvia offers an intense, earthy and camphoring, ideal, ideal earnings, roast fillings and classic Italian pasta with butter. A touch of the most traditional European cuisine.

The deepest and most natural sweetness of a millenary root. Licit Onena It offers an unmistakable, bittersweet and aromatic flavor, ideal to create comforting infusions that soften the throat and to give a gourmet touch and surprising to meat dishes and desserts.

Saffron threads are considered to be the most expensive spice in the world because they have to be harvested by hand. The exclusive spice threads taste tart, hot and slightly bitter. They give every dish a wonderful yellow color and are a must in Spanish paella as well as in French bouillabaisse. You can refine fish, vegetables, risottos and desserts...

Discover the exquisite quality of Finca la Barca saffron . This first-class saffron is harvested by hand in the best growing areas of Spain and carefully processed. Saffron, the "red gold", is one of the most valuable spices in the world and gives your dishes a distinctive, intense note. With Finca la Barca saffron you bring the authentic taste of...

Add that special something to your dishes with our Advent calendar with 24 premium spices from Onena ! Each day brings a new, carefully selected spice to enrich your kitchen. From traditional Spanish spices to innovative blends, this calendar is a must-have for every foodie and cook. Ideal for adding a touch of Spanish cuisine to your kitchen and...

Onena Ground Cumin 50 g is an aromatic spice with a warm, intense and slightly earthy flavour. Ideal for stews, sauces, marinades, vegetables and a wide variety of international dishes.

Onena Hibiscus Flowers 15 g are carefully selected dried hibiscus flowers, ideal for preparing herbal infusions with an intense ruby-red colour and a pleasantly fruity, slightly tangy flavour.

Onena Lavender Flowers 15 g are carefully selected dried lavender flowers with a delicate floral aroma. Perfect for herbal infusions, desserts, baking and aromatic culinary creations.

Onena Mallow Flowers 8 g are delicate dried flowers with an elegant appearance and subtle character. Ideal for herbal infusions, desserts, cocktails and decorative culinary creations.

Onena Garam Masala 70 g is an aromatic spice blend inspired by Indian cuisine. Ideal for adding warm, intense and complex flavour to curries, rice, vegetables, sauces and meat dishes.

Onena Angelica Root 25 g is an aromatic dried root with an intense, earthy and slightly bitter character. Ideal for herbal infusions, liqueurs, syrups and culinary preparations.

Onena Ras el Hanout 65 g is an aromatic North African spice blend with a warm, complex and slightly exotic character. Ideal for couscous, tagines, meat, vegetables, rice and marinades.