Spanish Glossary
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Below are some of the terms that you might come across in cooking Spanish recipes.
Aceitunas - OlivesAguardiente - A fiery transparent spirit distilled from vegetables
Ajo - Garlic
Albarino - Fresh, crisp white wine from Galicia. Also the name of the primary grape in these wines
Albariza - The white soil of Jerez, with a high limestone content
Albondigas - Meatballs
Alcachofa - Artichoke
Alella - The smalled D.O. in Spain, known for fresh crisp white wines and excellent Cavas
Allioli - A popular sauce in Catalonia made from garli oil (garlic mayonnaise)
Almejas - Clams
Almendras - Almonds
Amontillado - A type of Sherry or Montilla
Anchoas - Anchovies
Angulas - Baby eels
Arroz - Rice
Asado - A roast
Asador - A restaurant that specializes in roasted meats
Atun - Tuna
Azafran - Saffron
Bacalao - Codfish or salted codfish
Barrica - The classic 225 liter oak barrel, usually make from oak
Bodega - Winery or cellar
Bodeguero - The owner or manager of a bodega
Brut - A dry Cava
Butifarra - A type of sausage particularly popular in Catalonia and the Balearics
Cabrales - Blue-veined cows milk cheese from Asturias
Calamares - Squid
Calderata - A stew or the pot it is cooked in
Callos - Tripe
Canela - Cinnamon
Cangrejo - Crab
Capataz - A master taster in Jerez
Cava - A sparkling wine, usually from Penedes made in accordance with the Methode Champenois and aged at least 9 months
Cebollas - Onions
Cream - A type of sherry or Montilla
Criadera - An oak butt used in the solera system
Crianza - A wine that has been aged in an oak barrel. In Rioja it must be aged at least one year in oak and one year in bottle before release
Deguelle - The disgorging process used for sparkling wines
Dorada - A type of fish popular in the Levante
Dorado - A fortified wine made in Rueda. Also the name of a type of fish
Dulce - Sweet. Also used for a sweet type of Cava
en Escabeche - Pickled
Espumosa - Sparkling
Estofado - A stew
Fino - A type of Sherry or Montilla
Flan - Caramel custard
Flor - A layer of yeasts formed inside the butt of sherry or Montilla on the surface of the wine
Fondillon - A rare matured wine made in Southern Lavante
Galicia - Maritime region in Northwest Spain famous for seafood, dry white Albarifio-based wines and its Celtic culture
Gambas - Shrimp
Garnatxa d'Emporda - A sweet dessert wine made in the Ampurdan
Gazpacho - In Andalusia this is a cold vegetable soup; in the Levante and La Mancha, it is a hearty stew
Generoso - A fortified aperitif or dessert wine
Gran Reserva - A wine matured for many years in barrel and bottle
Granvas - A wine made by the Cuve Clos method
Guisantes - Green peas
Habas - Fava beans
Helado - Ice cream
Higos - Figs
Huevos - Eggs
Idiazabal - Smoked ewe's milk cheese from the Basque Country
Jabugo - A small town in Andalucia famous for excellent Jamon Jabugo
Jamon - Ham
Jerez de la Frontera - Town in province of Cadiz, the home of sherry
Judias - Dry beans
Jumilla - Area in Murcia known for robust red wines
Langosta - Lobster
Leche - Milk
Lenguado - Sole fish
Madera - Sweet wine from the island of Madera
Mahon - Soft cow's milk cheese from the Balearic Islands
Manzana - Apple
Manzanilla - Very dry, aged amber-colored sherry with a nutty flavor
Mariscos - Seafood
Mejillones - Mussels
Melocoton - Peach
Menestra - Vegetable and meat casserole
Merluza - Hake fish
Miel - Honey
Moscatel - Sweet dessert wine
Naranja - Orange
Natillas - Cream custard
Oloroso - Dark, rich aged Sherry
Ostras - Oysters
Pacharan - Sloeberry liqueur from Navarra
Paella - Famous rice dish seasoned with saffron and usually made with seafood, meat, and vegetables
Pan - Bread
Patatas - Potatoes
Pato - Duck
Penedes - Catalonian regeion where excellent wines and cavas are made
Pescado - Fish
Pera - Pear
Pimienta - Pepper
Pimientos - Peppers
Pina - Pineapple
Platano - Bananas
Pollo - Chicken
Pomelo - Grapefruit
Puerros - Leeks
Pulpo - Octopus
Queso - Cheese
Rape - Angler fish or Frog fish
Ribera del Duero - A region in the north central portion of Spain which is known for "big" red wines based on the Tempranillo
Romero - Rosemary
Romesco - A red sauce for seafood from the Catalonia region
Reserva - An aged wine. In Rioja, Reserva must be aged at least one year in a barrel and at least three years between barrel and bottle
Rioja - A famous wine region in the north central portion of Spain which is known for excellent wines
Rodaballo - Turbot fish
Roncal - Smoky flavored ewe's milk cheese from Navarra
Salchica - Thin pork sausage
Sardinas - Sardines
Sangria - Refreshing drink made of wine, brandy, and fresh fruit
Segovia - City in Central Spain known for excellent suckling pig and its still standing Roman era aquaduct
Sepia - Cuttlefish
Solomillo - Filet mignon
Sopa - Soup
Tapa - Small appetizers or snacks
Tarta - Cake
Ternera - Veal
Tetilla - Pear-shaped cow's milk cheese from Galicia. Named for its resemblance to a woman's breast
Tila - Linden tea
Tomate - Tomato
Tomillo - Thyme
Tortilla - Spanish omelet, traditionally made with potato and onion and served as a tapa or light meal
Trucha - Trout fish
Toston - Suckling pig
Venado - Venison
Vieiras - Sea Scallops
Vinegreta - Vinegar
Vino Blanco - White wine
Vino Tinto - Red wine
Zanahorias - Carrots
Zarzuela - Casserole
Zumo - Juice