The dried basil from Onena with the wonderful smell of vacation on the Mediterranean goes perfectly with the typical Italian dishes. Whether pizza, pasta, pesto or tomatoes with mozzarella, the spicy royal herb should not be missing. Gluten-free and without preservatives, the basil also easily refines the kitchen of allergy sufferers. Perfect use it for...

Related to fennel and dill, anise inspires with an exotic note and is also mainly used in oriental cuisine, with lamb stew or fish. The sweetish and at the same time very spicy aniseed seeds from Onena are reminiscent of liquorice in taste. In Germany, anise is primarily known for making Christmas baked goods. In Spanish cuisine it is used in bread or...

The sweet paprika powder from the Spanish region of Murcia not only impresses with its spicy-sweet taste, but also with its wonderful red color. Both the intense aroma and its bright red color are retained during cooking. Sweet paprika, a basic spice in Spanish cuisine, is a must in paella, but generally goes well with meat, sauces, vegetables and fish.

Just as in the case of the sweet pepper, the spicy pepper is also obtained by grinding red peppers although in this case it is the piquant variety of red pepper. Onena bottles one of the best spicy peppers in the world from the area of the la Vera with D.O. quality label. Its use is similar to the sweet pepper although it bestows a much more vigorous...

The authentic Alicante Nougat made with selected quality whole almonds. Coloma García offers a great experience making superior quality nougats.

The authentic Jijona nougat made in the Coloma García factory made from superior quality raw materials. Made from ground Spanish almonds with orange blossom honey.

The authentic roasted egg yolk nougat made at the Coloma factory Garcia from superior quality raw materials. Made from Spanish almonds, ground in stone mills from 1961.

Enjoy a delicious chocolate fondant cake with almonds from Coloma García! This chocolate cake is the perfect dessert for any occasion, be it a special dinner or a snack with friends. Made with high-quality ingredients and intense flavour, this 200g cake is big enough to share and is sure to be a hit at any gathering.

It´s a mix of spices, that basically contains: curcuma, ginger, pepper, cilantre, cumin and chiles. These blends of spices which are used all over the East, vary in ingredients, depending on the countries and regions. “Curry London finest” is one of the best curries for the European taste. It´s used to make curry sauces or to add to certain cooked dishes.

A very fine and delicate-flavored plant, yet another of the essential herbs in French cuisine. It is also an ingredient in the making of fine herbs. Vinegar perfumed with tarragon is very famous, and it is also an ingredient of a lot of classic french sauces, like “bearnesa” or “tartara”. It is excellent for omelettes, poached fish, chicken and salads.

Originally from the south-east from Asia, where it has been cultivated for more than 3000 years. Ginger is one of the big culinary spices and it´s an essential condiment in a lot of dishes, both European and Oriental. It´s flavour,  between lemon and pepper, makes it a very versatile spice. It is  used in salty dishes like soups, fish, curries, cooked...

This is a close relative of oregan, but it´s more delicate and softer than that. It appears in a lot of French and Italian dishes, especially in tomato sauces, pizzas, vinager dressings, aubergines and pasta.

It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...

It is originally from the Mediterranean area and western Asia. Its best known use is for the elaboration of mustard sauce. However, it has other uses as well: grain mustard gives a nice flavour to marinated dishes and pickles, powder mustard is an essential ingredient of English roast-beaf. Adding a little  powdered mustard to mayonnaise sauce, gives it a...

Nutmeg is the seed of a tropical tree, originally from ”The Moluccas”. It is used above all to flavor confectionary, sweets, puddings, punches, sauces such as “bechamel”. It´s excellent with mashed potatoes, with spinachs and with some Italian pastas.

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 layer...

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 layer...

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 layer...

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 layer...

Onena, 100% natural spices since 1973.