Spanish cuisine a signal of piety. The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, corn, bell peppers, spicy peppers, paprika, vanilla and cocoa or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the discovery of America. Gazpacho, salmorejo, and pan tumaca are made with tomatoes, which traveled from America
Active ingredient as salicylic acid in willow bark or arecoline in areca nuts), because the word "ingredient" in many minds connotes a sense of human agency (that is, something that a person combines with other substances), whereas the natural products present in plants were not added by any human agency but rather occurred naturally ("a plant doesn't have ingredients"). In contrast with the active ingredients, the inactive ingredients are usually called excipients in pharmaceutical contexts. The main excipient that serves as a medium for conveying the active ingredient is usually called the vehicle. Petrolatum and mineral oil are common vehicles. The dosage