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 1 measuring spoonful of Spigol® to 7 litres of cooking water for 3kg of ingredients, or 0.4g to 250ml of cooking water for 125g of food.