Legumes (peas, lentils, beans etc.) are used all over Spain as the basis of many soups and a stew ingredient, though the level of consumption depends on the region. Usually dry seeds are stored and they have to be soaked in water for a few hours before cooking. An important element of a Spanish diet are cereals which are used to make many regional variations of bread. Rice is a popular component of both seaside dishes (paella) and dishes in other parts of the country (for example arroz a la zamorana). The rice expansion on the Iberian Peninsula happened in the 19th century and one of the most famous dishes at that time was rice with rabbit meat (arroz con conejo).
Fruit are an element of agricultural produce in Spain and their consumption is constantly high in the majority of the country. There are regions specialising in fruit production or even in production of certain fruit species, for example citrus (lemons and oranges) in the west of the Spanish Mediterranean coast. Fruit popularity depends mainly on the season, that is why in the summer and autumn melons and watermelons dominate, in the winter the prevailing fruit are oranges and in the spring- cherries and peaches.
One of the ingredients that has had a great influence on the character of Spanish cuisine is garlic, although in the 20th century its use gradually decreased. Moreover, a common practice is to use dried fruit in the kitchen, for example almonds. The most popular spices are pepper, paprika (especially pimenton de la Vera), cinnamon and saffron. Some dishes are spiced with special kinds of pepper, including choricero, nora and guindilla, which is dried in the open air.
Depending on the region, different indigenous vegetables are used. The examples are borage, Spanish artichoke, chicory, lettuce and calcot (a Catalan variety of onion). In the winter Spaniards eat a lot of cabbage whereas in Galicia an element of diet are grelos, that is young turnip leaves. Another important nutrient for the inhabitants of the northern part of the Iberian Peninsula are mushrooms, especially truffles, which are only picked in the autumn and winter. In the south-east part of the country, on the other hand, olive trees are grown and they are used to produce olive oil, essential for cooking.
