Fariña

Fariña is a Spanish term that translates to "flour" in English. It is a staple ingredient in Spanish cuisine, used in a wide variety of dishes. Fariña can refer to flour made from different grains, most commonly wheat, but also corn, chickpeas, or almonds. The type of fariña used often depends on the specific recipe and regional culinary traditions.

In traditional Spanish cooking, fariña de trigo, or wheat flour, is fundamental for making bread, pastries, and thickening sauces. Fariña de maíz, or corn flour, is essential for dishes like polenta (though less common in Spain than in Italy) and certain types of bread. Fariña de garbanzos, chickpea flour, is a key ingredient in Andalusian cuisine, notably for making tortas de aceite, a type of crispy sweet pastry, and as a binder in some fritters. Fariña de almendras, almond flour, is widely used in desserts, particularly in cakes and cookies, and is prominent in the baking traditions of regions like Andalusia and Catalonia.

The term fariña is also sometimes used colloquially in certain contexts to refer to finely ground substances beyond food, but its primary and most common meaning relates to milled grains or other ingredients used in cooking and baking. The preparation and use of fariña are integral to the diverse culinary landscape of Spain.