The Essential Portuguese Pantry: Core Ingredients for Authentic Flavors

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3. The Spice Cabinet (Temperos)

Portuguese cooking is not “spicy” but is deeply flavorful from a few key spices.

  • Pimentão Doce (Sweet Paprika): The most important spice. It provides color and a sweet, smoky depth. Pimentão Picante (Hot Paprika) is used sparingly.

  • Bay Leaves (Folhas de Louro): Used to infuse stocks, stews, and rice dishes with their distinctive aroma.

  • Black Peppercorns: Freshly ground.

  • Coarse Sea Salt: For seasoning and, of course, for preserving bacalhau.

4. The Herbs (Ervas)

  • Parsley (Salsa): The most commonly used fresh herb, added at the end of cooking for a fresh note.

  • Cilantro (Coentros): Used extensively, particularly in seafood dishes and soups in the Alentejo region.

  • Thyme (Tomilho) and Oregano (Oregãos): Used in meat marinades and some stews.

3. The Spice Cabinet (Temperos)

Portuguese cooking is not “spicy” but is deeply flavorful from a few key spices.

  • Pimentão Doce (Sweet Paprika): The most important spice. It provides color and a sweet, smoky depth. Pimentão Picante (Hot Paprika) is used sparingly.

  • Bay Leaves (Folhas de Louro): Used to infuse stocks, stews, and rice dishes with their distinctive aroma.

  • Black Peppercorns: Freshly ground.

  • Coarse Sea Salt: For seasoning and, of course, for preserving bacalhau.

4. The Herbs (Ervas)

  • Parsley (Salsa): The most commonly used fresh herb, added at the end of cooking for a fresh note.

  • Cilantro (Coentros): Used extensively, particularly in seafood dishes and soups in the Alentejo region.

  • Thyme (Tomilho) and Oregano (Oregãos): Used in meat marinades and some stews.

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