Since 1876, Spigol has been the leading product used to colour and flavour prepared food. It is ingrained in Mediterranean cuisine. Used by professionals for seasoning rice dishes and, of course, paella, Spigol's southern accents can be added to pasta, fish soups, bouillabaisse, rouille and potatoes as well as poultry- and vegetable-based dishes. It's easy to use: just add 0.4g to 250ml of cooking water for 125g of food. Blend of spices: mild chilli pepper, turmeric, blend of various spices, saffron (3%)