Ah, Nuts

• Sugar-crystallized fruit and a variety of nuts are some of the many contributions the Moors made to Spanish cuisine that still survive in today's Spanish dishes. The Moors planted vast almond groves that are still thriving and provide the base for the marzipan used in Spanish pastries, cookies, cakes, icings and candies.

How Sweet It Is

• It wasn't until the eighth century that Spain and the rest of Europe were introduced to sugar by the Moors, who had been cultivating the prized sweetener for centuries. Along with rich Spanish cream or milk, the combination of rice, cinnamon and sugar are a holdover from the Moorish days. The sour Seville orange, used to make marmalade, had its origins in China but was brought to Spain by the Moors, and the polvorones Sevillanos -- cinnamon holiday cookies beloved by children -- could not be made had the Moors not brought sugar cane and taught the Spanish how to refine it.

Saffron, the Other Yellow Gold

• Although is now cultivated in Spain, it was the Moors who introduced saffron, the fragrant yellow spice that is an an integral ingredient in paella, the country's national dish. Depending on the region of Spain, paella can include shellfish, chicken, squid, mussels and snails -- although snails can inexplicably be swapped for fresh rosemary -- mixed with saffron rice. Paella vegetable additions include artichoke hearts and tomatoes, which were once known as Moorish apples.

Bottoms Up

• Religious constraints kept the Moors from drinking alcohol, but they had perfected the distillation process for making perfumes and medicines. It wasn't long until the Spanish figured out how to distill alcohol for drinking. In the large cooper pots the Moors brought with them, the Spaniards created licor de orujo from the skins, stalks and seeds of wine grapes. Although now orujo is produced commercially, many people still distill it in their homes.