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Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish 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.

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: Mallorca

En Tomeu Barbacoa is a mixture of ecological spices of our own formulation.

INGREDIENTS: Tap de cortí paprika, pepper, celery, coriander, hot cirereta paprika, nutmeg, cloves and garlic.

USE: Its use is for all types of meat, vegetables and greens. To prevent vegetables from drying out, they should be soaked in water and then marinated with olive oil. To marinate 1kg of meat or fish add 1 sachet with 20cl of oil and the juice of a lemon and then paint.

ORIGIN: Mallorca

Mixture of organic Mallorcan products for seasoning snail stews of our own formulation.

INGREDIENTS: Cumin, coriander, mint, fennel, thyme, marjoram, pepper and cayenne.

USE: Mix the sachet with the fried onion and tomato, add the water and the snails.

You can use the "Crespaella 4 spices" to cook "arròs brut", Mallorcan soups, "escaldums", stews, etc.

Spicy Valentine's Assortment.

Special Price, one of the products is free.

A combination of local products from Mallorca, with the flavors of the Far East and a "Romantic" touch with the Café Paris mix.

ORIGIN: Majorca

Ground cayenne pepper of the Majorcan variety ‘Calabrese’. 

It has approximately 250.000 units of spiciness. Also known as piquín.

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