The physiochemical, microbiological and organoleptic analyses guarantee the quality control in which Carmencita is the leader
Carmencita, in its one hundred years of life, has become a leading company in the spice sector. Carmencita has not stopped growing, making its own mixtures.
The R&D&i Department at Carmencita is especially concerned about health as an essential piece of food and gastronomy. This means that Carmencita’s products are constantly evolving, getting ahead even of the demands and needs of society. As proof of that, we received the 2019 Face Award from the Federación de Asociaciones de Celíacos de España (Federation of Coeliac Associations of Spain).
From when we choose the highest quality raw materials until you enjoy our products at home, the products are subject to rigorous quality control. Our Department of Quality is specialised in physiochemical, microbiological and organoleptic analyses that guarantee the quality of the final product you will have in your hands.
Soon, Carmencita will inaugurate a new factory that will make us one of the largest, most modern spice factories in Europe. A place from which we will be able to continue working with the same enthusiasm, but with greater strength for customers like you who trust our brand every day.
Carmencita, in its one hundred years of life, has become a leading company in the spice sector. Carmencita has not stopped growing, making its own mixtures.
The R&D&i Department at Carmencita is especially concerned about health as an essential piece of food and gastronomy. This means that Carmencita’s products are constantly evolving, getting ahead even of the demands and needs of society. As proof of that, we received the 2019 Face Award from the Federación de Asociaciones de Celíacos de España (Federation of Coeliac Associations of Spain).
From when we choose the highest quality raw materials until you enjoy our products at home, the products are subject to rigorous quality control. Our Department of Quality is specialised in physiochemical, microbiological and organoleptic analyses that guarantee the quality of the final product you will have in your hands.
The physiochemical,
microbiological and
organoleptic analyses guarantee
the quality control
in which Carmencita
is the leader
Soon, Carmencita will inaugurate a new factory that will make us one of the largest, most modern spice factories in Europe. A place from which we will be able to continue working with the same enthusiasm, but with greater strength for customers like you who trust our brand every day.
Carmencita,
2019 Face Award,
granted by the
Federación de Asociaciones de Celíacos de España (Federation of Coeliac Associations of Spain)
Carmencita works
constantly on
innovating and improving
all its products
Carmencita,
2019 Face Award,
granted by the
Federación de Asociaciones de Celíacos de España (Federation of Coeliac Associations of Spain)
Carmencita works
constantly on
innovating and improving
all its products
Commitment is a feeling, a word that is seldom part of business terminology. However, in companies like Carmencita commitment forms part of their roadmap.
Carmencita is committed to its neighbours in Novelda, where its factory is located. Committed to Alicante. And to society in general. It is very committed to its employees and to sustainability and the environment as well. To the quality and excellence of the products it makes.
Solidary Carmencita
At Carmencita we have joined Alicante Gastronómica Solidaria. An effort that prepares more than 900 meals each week to be distributed to less fortunate people in the province.
We have donated our products for the chefs in the region, in the Distrito Digital (Digital District, former City of Light) of Alicante, to use in cooking the meals that are distributed in our area thanks to the work of Cáritas Alicante and the Red Cross in doing the work of coordination and distribution.
Carmencita Chair, University of Alicante. Gastronomic flavour studies.
Carmencita is part of the institutional professorships of the University of Alicante, started its activities there in november 2017. The main goal of the chair is to carry out research, dissemination and training activities in the area of gastronomy and, in particular, those related to the universe of flavour and the culinary wealth of Mediterranean food culture.
