Peppers

ORIGIN: Mallorca

Contains 3 to 4 units (depending on weight). Dried at a low temperature <45°C.

USE: Moisturize for 1 hour in hot water. You can use the meat of the pepper or whole. Remove the tail and seeds before use.

Exclusive variety of whole Calabrese cayenne cultivated in Mallorca.

It has approx. 50,000 to 75,000 units of spiciness. Also known as piquín.

USE: In the preparation of dishes where a very spicy touch is desired. Use with caution.

ORIGIN: Majorca

Cayenne without tail. It has 10,000 to 20,000 units of spiciness. Especially suitable for dishes where a spicy touch is desired. 

USE: the dried chillies are heated with the oil in a frying pan, and then garlic and tomatoes are added. Ideal for pasta dishes, pizza or meat stews.

Spicy paprika, made with the exclusive native variety of hot pepper "Cirereta" or "Fulla de Olivera".

The pebre "bord coent" (hot paprika) results from the grinding of the "Capsicum Annuum de Cirereta". 

Especially suitable for giving a spicy touch in both fish or meat stews and especially in sauces.

It has between 15.000-20.000 units of spiciness.