Currys

ORIGIN: Thailand

It is an aromatic, exotic and spicy spice mixture. Its red colour is due to the cayenne and paprika.

INGREDIENTS: Cumin, turmeric, sweet paprika, coriander, garlic, ginger, cayenne, nutmeg and tomato.

USE: You can use this curry to prepare sauces, rice, vegetables, white meats and prawns.

ORIGIN: Mallorca

INGREDIENTS: Turmeric, Coriander, Alhovas, curry leaves, black pepper, ginger, cumin, mustard and cayenne.

USAGE: You can use this curry to prepare spicy Indian style dishes; sauces, rice, vegetables, pasta and white meats.

ALLERGEN: Mustard

Brocol Curry

You can use this curry to prepare recipes with white meats (mainly chicken) and fish, also prawns; Season vegetables wok and accompany rice dishes or noodles. It has a spicy touch.

ORIGIN: Mallorca

Own formulation blend

INGREDIENTS: Purple carrot, white pepper, dill, beetroot, turmeric, coriander, cardamom, fennel, mace flower, cinnamon, hibiscus, garlic and cloves.

USE: You can use this curry on pork, chicken or seafood; also with cheese, rice or vegetables. It has a milder flavour than Chilly Curry. Its pink colour is due to the ground hibiscus and purple carrot.

ORIGIN: Mallorca

Spice mixture made by us.

INGREDIENTS: Turmeric, pumpkin, alhovas, star anise, celery, curry leaves, ginger, mace flower, black pepper, cumin and cardamom.

USE: in creams, vegetables and white meats.

ORIGIN: Mallorca

Mixture of spices native to India, made by us, where turmeric predominates.

INGREDIENTS: Turmeric, coriander, alhovas, celery, ginger, cumin, cardamom, black pepper, nutmeg, curry leaves and mace flower.

USE: You can use this curry in Indian style dishes; sauces, rice, vegetables, pasta, white meats, fish and seafood.