Paprika

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.

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.

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.

ORIGIN: Mallorca

Sweet paprika made with the Mallorcan pepper variety "Tap de Cortí".

Smoked with holm oak wood smoke.

Selected by hand -without tail-. Dried by combining sun and hot air at less than 55º and then smoked.

Origin: Mallorca - Spain.

Spicy paprika from the Mallorquina variety Cirereta Ecological smoked with oak wood smoke.

Especially indicated to give a spicy touch in the stews of both fish or meat and especially sauces.

ORIGIN: Majorca

Cayenne flakes made from the exclusive Pico de Pajaro cayenne variety.

It has approx. 20,000 units of spiciness.

USE: Ideal for pasta dishes, pizza or meat stews. Add to stir-fries, marinades or sauces.

Exclusive variety of ground Calabrese cayenne cultivated in Mallorca. Very spicy.

Whole cayennes of the Majorcan variety "Calabrese". 

It has approximately 150,000 units of spiciness. Also known as piquín. 

Use with caution.

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.