What are some common herbs and seasonings used in Palma’s cooking?

Palma’s culinary tradition is deeply influenced by Mediterranean flavors, and this is clearly reflected in the herbs and seasonings commonly used in its cooking. Rosemary and thyme are staples, frequently incorporated into both meat and vegetable dishes, imparting an earthy aroma that complements the region’s rustic ingredients. Bay leaves often find their way into slow-cooked stews and broths, offering a subtle depth of flavor that enhances the overall complexity of the dish. Fresh parsley is widely used as well, providing a bright, slightly peppery note that lifts many preparations.

Another essential seasoning in Palma is garlic, which is used liberally to add pungency and roundness to sauces, seafood dishes, and tapas. Saffron, though more expensive, is prized for its delicate floral taste and vibrant color, commonly seen in traditional rice dishes like paella. Olive oil, while technically a fat, acts as a key flavor carrier, enriched by the addition of local herbs and spices. Paprika, especially the smoky variety, lends warmth and subtle heat to many recipes, reflecting the broader Spanish influence. Together, these herbs and seasonings create the distinctive, layered flavors that characterize Palma’s rich culinary heritage.