Spices, Salt & Herbs — protected designations

Ajo Morado de Las Pedroñeras is a PGI covering dry bulbs of the indigenous 'Morado de Las Pedroñeras' ecotype of Allium sativum L., of the 'Morado de Cuenca' variety, produced across two hundred and twenty-five localities in Castilla-La Mancha.

Azafrán de la Mancha is a spice in the form of threads obtained by roasting stigmas of Crocus sativus L., grown, harvested, and dried within a defined area of Castile-La Mancha.

Piment d'Espelette / Piment d'Espelette-Ezpeletako Biperra is a PDO covering chilli peppers of the Capsicum annuum species grown across ten municipalities in the Pays Basque, France, and sold as fresh whole peppers, peppers in strings, or ground powder.

Pimentón de la Vera is a ground paprika produced from four named chilli varieties, dried exclusively over oak and holm oak wood smoke in a defined area of northern Cáceres, Extremadura.

Pimentón de Murcia is a sweet, unsmoked paprika produced exclusively from fully red Capsicum annuum L.

Sale Marino di Trapani is sea salt extracted from the salt pans of the municipalities of Trapani, Paceco and Marsala in Sicily.

Two marine salts harvested by natural evaporation of seawater in the Camargue, France, crystallising under sunlight and wind.

Sel de Guérande and Fleur de sel de Guérande are hand-harvested, unrefined, unwashed, additive-free sea salts produced exclusively in the salt marshes of the Guérande peninsula.

Zafferano di Sardegna is a PDO-protected saffron consisting of dried stigmas or pistils of cultivated Crocus sativus L., grown, harvested, and packaged exclusively in the municipalities of San Gavino Monreale, Turri, and Villanovafranca in the province of Medio Campidano, Sardinia.