Toasted almond spicy "CIRERETA", the almond snack that its spicy touch will stop you from eating.

Whole spicy peppers typical of Mallorca from the exclusive indigenous variety of spicy pepper "Cirereta".

Whole Cayenne of the exclusive variety "Bird's Peak" cultivated in Mallorca.

Flakes of hot peppers typical of Mallorca of the exclusive native variety "Cirereta".

Na Miriam is a spicy harissa spice mixture.

It is used to cook from tajines or couscous to grilled fish.

It can also be used for something very simple like spreading pieces of bread.

Whole cayenne of the Mallorca variety, "Calabrese".

Flakes of peppers typical of Mallorca of the exclusive native variety "Tap de Cortí".

Specially indicated stews of both meat and fish and sauces.

Na Lina is a mixture of chimichurri spices with a spicy touch.

Its use is to accompany roasted meats, season salads or marinate birds and fish.

To marinate, use 1 sachet for 1 kg of meat.

Whole Cayenne of the variety of Mallorca "Bird's beak"

Na Fatima is a mixture of organic Cous cous spices with a spicy touch.

Its use is especially for the preparation of cous cous. As is, for example, the cous cous of vegetables with chicken. To add an extra Arabic touch, raisins will be added when the vegetables and cous cous are mixed in the pan.

From: Mallorca - Spain.

Selected branches dried at a controlled temperature below 45ºC.