27/01/2014
FOOD:
From the bay leaf to the tiniest strands of saffron, you will discover what makes Spanish touch so special.
Spices and herbs are derived from strong aromatic plants, which have been cultivated for thousands of years to add flavour and colour to our everyday cooking. Herbs are usually the leaves of wild plants but spices are considered the more exotic of the two and tend to be imported from the Far East or the Old West.
The herbs and spices we use come from a variety of plant parts, everything from the root or bark to the flower or the seeds. Pollito's presents the handpicked herbs and spices that add the aroma and taste with a perfect blend of Mexican, Spanish and Indian flavours.
All products at Pollito's benefit from the careful use of flavouring, be it a pinch of salt or a few chilli peppers, and almost every dish calling for the use of a chopped herb here or a dash of spice there. However, apart from the spicy chorizo or alioli, we never describe Spanish food as being particularly spicy and that is because the use of herbs and spices in Spanish cuisine is subtle and it is the gentle hint of flavouring that makes Spanish taste so special.
At Pollito's we use a mix of various imported Spanish spices and home grown herbs. We specialize in adding the Spanish spice to the regional dishes of chicken making it more innovative and exciting.