◆ In House

La Lluvia Echa Raíces

Cardamom-Pickled Baby Carrots

€13.90

Whole baby carrots pickled bright rather than sour, with cardamom and thyme threading a green-aromatic warmth through the crunch.

Origin España

Producer Zales & Rego

Volume 290 g (150 g drained)

Appearance

Bright orange whole baby carrots in clear pale-amber brine

Aroma

Vinegar bright, cardamom green, thyme resin, fresh carrot

Taste · Primary

Sweet-acid carrot, sharp vinegar, salt mineral

Taste · Secondary

Cardamom green-warm, thyme, black pepper

Texture

Crisp, snappy, juicy, with intact carrot geometry

Finish

Clean acid-pepper, with a faint cardamom warm trail

FROM OUR TABLELa Cabra QuemadaArtisanal Goat-Milk Cajeta

Pickled vegetables are an ancient gesture, preservation, brightness, structural counterweight, and carrot is among the most natural fits. When the Rain Grows Roots is whole baby carrots in a vinegar brine seasoned with cardamom, thyme, black pepper, salt and sugar.

Cardamom is the signature: a green-aromatic warm spice arriving unexpectedly inside a vegetable pickle, lifting the carrot beyond its earthy-sweet baseline. The brine is calibrated so the carrot stays bright and snappy without sliding into sour.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Whole carrots. Cardamom lift. Snap intact.

Baby carrots go into the brine whole, never sliced, so they keep their shape and crunch. Vinegar, salt and sugar do the base preservation; cardamom and thyme do the work of turning an ordinary pickle into something more layered, a green-aromatic warmth under the vinegar bite. The brine is calibrated to stay bright rather than sour.

Carrot Whole baby carrots, uncut

Spice Cardamom, thyme, black pepper

Brine Vinegar, salt, sugar

Texture Crisp, snappy, intact geometry

“We picked cardamom because a pickle shouldn't stop at sour.”

Zales & Rego · España