— A Pharmácia da Avó —
Glossary
Your complete guide to teas, pastry, gastronomy and Portuguese tradition.
Rustic tart with caramelized apple and puff pastry.
Alentejo bread soup with garlic, coriander and poached egg.
Painted ceramic tile, Portugal's visual symbol.
Handmade candles with natural wax and traditional scents.
Noble nut, base of Algarve and convent pastry.
Natural handmade soaps with Portuguese ingredients.
Region of golden plains, honey, olive oil and tradition.
Southern region of sun, citrus, almonds and seafood.
British afternoon tea ritual with a tower of sweets.
Fluffy sweet bread from Coimbra, with cinnamon and sugar.
Christmas vermicelli pudding with cinnamon.
Alentejo bread soup with garlic and egg.
Bread and meat sausage, Jewish heritage.
Painted ceramic tile, Portugal's visual symbol.
Fresh plants, soul of Portuguese cooking.
Creamy PDO cheese from Arrábida.
Aromatic citrus used in Earl Grey and perfumery.
Fully oxidized tea, full-bodied and rich in caffeine.
Artisan crispy cookies with vanilla and lemon.
Meal combining breakfast and lunch on weekends.
Weaving baskets from wicker, straw or reed.
Essential dairy fat in pastry and on the Portuguese table.
Painted clay figure, symbol of Portugal.
Noble aromatic leaf, symbol of victory and wisdom.
Fried ball filled with cream, queen of Portuguese beaches.
Marinated pork sandwich, northern icon.
Fried ball filled with cream, queen of beaches.
Marinated pork sandwich, northern icon.
Sacred food on the Portuguese table.
Noble aromatic leaf for broths and soups.
Calming infusion of dried flowers, ideal for relaxation.
Traditional Portuguese soup with kale and chorizo.
Portugal's "faithful friend" with over 1000 recipes.
Clay and porcelain art, a millennia-old Portuguese tradition.
Sweet-making tradition born in medieval Portuguese convents.
Aromatic spice essential to Portuguese pastry.
Creamy fresh cheese, the base ingredient of queijadas.
Indian spiced tea with cinnamon, ginger and cardamom.
Algarve copper vessel for steam cooking.
National dish of boiled meats, sausages and vegetables.
Airy chocolate dessert, light and intense.
Portuguese cured sausage with meat and paprika.
Aromatic spice from the Discoveries, warm and intense.
Versatile legume, ever-present in Portuguese cuisine.
Soul-comforting food, simple and heartwarming.
Rich milk fat, base of many Portuguese sweets.
Coffee with steamed milk and foam, Italian origin.
Buttery crescent-shaped flaky pastry.
Polarizing fresh herb, essential in Alentejo cuisine.
Chicken broth with rice, grandmothers' universal remedy.
Sustainable natural material from cork oak, Portuguese pride.
Informal gathering of friends and family around the table.
Chicken broth with rice, universal remedy.
Essential cured pork products on the table.
Sustainable cork oak material, Portuguese pride.
Essential herb in southern cuisine.
Autumn fruit roasted at magusto.
Ingredient of desserts and comforting beverages.
Black tea flavoured with bergamot, a British classic.
Pie topped with golden mash, the ultimate comfort food.
Traditional textile art that ornaments fabrics by hand.
The Portuguese "bica", a daily ritual of millions.
Delicate flower used in infusions, syrups and liqueurs.
Portuguese diaspora and the longing for homeland.
Flower used in anti-flu infusions and syrups.
British afternoon tea ritual with sweets and sandwiches.
Aromatic digestive plant, common in Portuguese tisanes.
Porto's iconic sandwich bathed in spicy sauce.
Delicate gold or silver wire jewellery, Minho tradition.
Portuguese music genre, UNESCO World Heritage.
Recipe passed down through generations, an oral treasure.
Convent sweet of yolks, syrup and bread, from Tomar.
Easter festive bread, sweet or savoury depending on region.
Easter festive bread, sweet or savoury.
Gold or silver wire jewellery, Minho tradition.
Fine salt harvested from salt pan surfaces.
Non-oxidized tea with antioxidants and delicate flavour.
70s/80s domestic aesthetic that inspires the Pharmácia.
Pungent aromatic root with medicinal properties.
Coffee with milk in a tall glass, Portuguese classic.
Spicy, invigorating hot drink.
Charcoal-grilled sardines, Portuguese summer icon.
Natural sweetener produced by bees, a Portuguese treasure.
Art of welcoming well, the Pharmácia's core value.
Tropical flower producing a red, tart infusion.
Manual decoration of ceramic pieces with traditional motifs.
Tropical flower producing a red, tart infusion.
Aromatic herb with digestive and calming properties.
Egg custard caramelized at the table, convent recipe.
Delicate fabric of interwoven threads, a symbol of patience.
Aromatic flower used in teas, cosmetics and decoration.
Versatile citrus present in gastronomy and beverages.
Refreshing lemon, water and sugar drink.
Calming linden flower infusion, ideal for sleep.
Calming infusion ideal for sleep.
Tropical plant with citrus aroma for infusions.
Fresh aromatic herb, the base of many infusions.
Japanese powdered green tea, rich in antioxidants.
Portuguese afternoon snack, a tradition of comfort.
Half coffee half milk in a cup, the pastry shop classic.
Green northern region, cradle of traditions and gastronomy.
Lemon balm's botanical name, mint family plant.
Alentejo dish of crumbled bread with olive oil and garlic.
Crumbled bread sautéed with olive oil, anti-waste.
Basil pot from Santos Populares festivals.
Moist homemade cake perfumed with orange juice and zest.
Portugal's liquid gold, the base of national gastronomy.
Aveiro convent sweet in shell and barrel shapes.
Fragrant flower used in aromatic waters and pastry.
Semi-oxidized tea between green and black, complex and aromatic.
Dried aromatic herb omnipresent in Portuguese cooking.
Semi-oxidized tea between green and black.
Fluffy moist cake, icon of Portuguese pastry.
The ultimate Portuguese pastry icon, crispy and creamy.
Laminated pastry in thin layers, the base of fine baking.
Small sharing portions, Portuguese tapas.
Art of shaping clay into utilitarian and decorative pieces.
Broad-leafed cabbage, essential ingredient of caldo verde.
Fine translucent ceramic, Vista Alegre's art.
Hot chilli pepper, African heritage in Portuguese cuisine.
Omnipresent fresh herb, the most used in Portugal.
Convent pudding with lard, caramel and port wine.
Torres Vedras sweet with white beans, almond and eggs.
Convent sweet of eggs poached in sugar syrup.
Steak sandwich with garlic, Portuguese café classic.
Fried codfish fritters in batter.
Art of paving with limestone stones in patterns.
Family celebration with codfish, rabanadas and king cake.
World-famous fortified wine, produced in the Douro.
Intense mint ideal for digestive tisanes.
The ultimate Portuguese pastry icon.
Garlic steak sandwich from Portuguese cafés.
Fried codfish fritters in batter.
Artistic limestone pavements.
Family celebration with codfish and rabanadas.
World-famous fortified wine from the Douro.
The most used herb in Portuguese cooking.
Cured pork leg, Portuguese delicacy.
South African caffeine-free infusion, smooth and sweet.
Creamy rice dessert with cinnamon art on top.
Mediterranean aromatic herb used in cooking and infusions.
Bread slice soaked in milk, fried and dusted with cinnamon.
The king of Portuguese Sunday lunch, with potatoes.
Popular religious festival with procession, music and food.
Mediterranean herb for cooking and stimulating infusions.
Fried bread slice with cinnamon, Christmas sweet.
British quick bread served with jam and butter.
Rich bean and vegetable soup, Almeirim legend.
Star-shaped spice with intense liquorice flavour.
Untranslatable Portuguese feeling of nostalgia and love.
Life philosophy valuing calm and simplicity.
PDO from Serra da Estrela, Portugal's noblest cheese.
Fundamental sweetener in Portuguese pastry since the 15th century.
Commitment to responsible environmental and social practices.
Light dry meringue, made only with egg whites and sugar.
Fresh vegetable dish, versatile and healthy.
Fundamental dish in Portuguese cuisine, served at every meal.
Embroidered handkerchiefs with love symbols, Minho tradition.
June festivals honouring St. Anthony, St. John and St. Peter.
Light dry meringue of egg whites and sugar.
Fried dough balls dusted with cinnamon.
Embroidered handkerchiefs with love symbols.
June festivals with sardines and marches.
Continental Portugal's highest mountain.
Discoveries seasonings in Portuguese cuisine.
Herbal infusion for therapeutic purposes.
Elegant light dining space centred on tea culture.
Ritual moment of pause and togetherness around tea.
Vessel for brewing and serving tea, the centrepiece of the table.
Convent sweet of almond, egg yolks and sugar.
Art of weaving rugs and tapestries on manual looms.
Pressed toasted sandwich, a café and pastry shop staple.
Takeaway meal service, an extension of the experience.
Delicate aromatic herb, essential in Portuguese roasts.
Sintra puff pastry filled with almond cream.
Creamy rice with tomato, pure comfort food.
Direct-sale space for fresh and regional products.
5-century Portuguese decorative tradition with glazed ceramics.
Snack and wine house, soul of Portuguese socialisation.
Sintra puff pastry with almond cream.
Creamy rice with tomato, pure comfort food.
Remote region rich in sausages and traditions.
Aromatic herb for Portuguese roasts.
The most delicate tea, minimally processed.
Physical and emotional balance that the Pharmácia promotes.
Art of interlacing threads on a loom to create fabrics.
Artisan carpentry and joinery, a centuries-old tradition.
Art of interlacing threads on manual looms.
Traditional wood oven, ancestral cooking.