![]() The most famous Spanish dish, paella, uses two ingredients introduced by the Moors, rice and saffron. Other ingredients introduced in the Iberian Peninsula during the Hispano-Muslim period include sorghum, spinach, eggplant, peach, apricot and saffron. Rice was possibly introduced for the first time by Byzantines in the Iberian Peninsula by the 6th century, while, following the Muslim conquest of the Iberian peninsula in the 8th century, Arabs expanded rice cultivation, bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as sugar cane, watermelon, lemon and oranges. The Visigoths’ limited but lasting contributions to Spanish cuisine include the spread of consumption of fermented milk and the preference for avoiding the mixing of water and wine. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, grapevines, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era ( bread, wine and oil). Spain is the largest producer of olive oil in the world. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Growing of the Mediterranean triad in the province of HuelvaĪuthors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food.
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