Mixes

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.

ORIGIN: Mallorca

Traditional organic spice mix from Italy.

INGREDIENTS: Basil, dried ramallet tomato, parsley, chives, chili pepper and garlic.

USE: Special for pasta, pizza and salads.

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

N'Abdón Ras el Hanout is a blend of organic spices of our own formulation.

INGREDIENTS: turmeric, pepper, nutmeg, rosemary, cayenne, ginger, cardamom, rose petals, thyme, paprika tap de cortí, cinnamon, cloves, cumin and coriander.

USE: It is used in cuscus, as well as to marinate meats, rice, fish and vegetables. It is also used to marinate the skewers. 1 sachet for 1kg of meat.

ORIGIN: Mallorca

Guillem d'Espècies Jerk is a spicy organic spice mixture formulated by Guillem d'Espècies.

INGREDIENTS: Garlic, nutmeg, tap de cortí paprika, Jamaican pepper, thyme, bay leaf, ginger and bird's beak cayenne.

USE: Can be used for all types of meat and fish by adding lemon juice and onion and then cooking on a wood-fired grill or barbecue. Can also be used for vegan dishes such as Jerk-style tofu tacos. 1 sachet for 1kg of meat.

ORIGIN: Mallorca

Na Margalida is a blend of organic sweet spices of our own formula.

INGREDIENTS: cinnamon, fennel, cloves, ginger, nutmeg and black pepper.

USE: Its use is for pastries such as creams, ice creams, cakes and other typical Christmas culinary preparations such as mantecados and cookies. It is ideal for gingerbread.

ORIGIN: Mallorca

Na Fátima Cous Cous is a blend of organic spices of our own formulation.

INGREDIENTS: coriander, fennel, ginger, cumin, cinnamon, paprika tap de cortí, cloves and cayenne.

USE: it is especially for the preparation of cous cous. Such as, for example, vegetable couscous with chicken. To give it an extra Arabic touch, add some raisins when the vegetables are put together in the pan with the cous cous. 1 envelope for 4-6 people.

ORIGIN: Mallorca

Na Miriam is a blend of harissa spices of our own formula.

INGREDIENTS: Smoked Tap de Cortí paprika, cayenne, smoked spicy cirereta paprika, coriander, garlic, cumin, and kummel.

USE: Used to cook everything from tagines or couscous to grilled fish. It can also be used for something very simple like spreading pieces of bread.

ORIGIN: Mallorca

Own formulation

INGREDIENTS: pepper, garlic, cayenne, onion, thyme, oregano and basil.

USE: It is ideal for marinades and dressings, potatoes, rice, seafood, fish, meat, poultry, pork, hamburgers, etc. It can also be used in the preparation of fajitas. Use 1 sachet for four people.

ORIGIN: Mallorca

Na Lina Chimichurri is a blend of organic spices from our own formulation.

INGREDIENTS: Tap de Cortí paprika, garlic, parsley, cayenne, marjoram, rosemary and thyme.

USE: Its use is to accompany roasted meats, dressing salads or marinating poultry and fish. To marinate, use 1 sachet for 1kg of meat.

ORIGIN: Mallorca

Organic Chinese spice blend.

INGREDIENTS: Star anise, fennel, cloves, pepper, cinnamon, coriander, cardamom and ginger.

USE: For simmering in duck, veal and pork. Add a little salt and rub them against the meat, or prepare a marinade in which spices are combined with ingredients such as rice wine, sugar or honey.

ORIGIN: Majorca

Organic Garam Masala spice blend.

INGREDIENTS: Cumin, coriander, cardamom, pepper, cinnamon, fennel, cloves, mace flower and bay leaf.

USE: For seasoning meat and poultry such as chicken masala. In vegetables such as cauliflower with yoghurt sauce, it is also used in soups and infusions to accentuate the flavour.