Cayena

ORIGIN: Majorca

Ground cayenne made from the exclusive Pico de Pajaro cayenne variety grown in Mallorca.

It has 10,000 to 20,000 units of spiciness. Especially suitable for dishes where a spicy touch is desired.   

USE: Ideal for pasta dishes, pizza or meat stews.

ORIGIN: Majorca

Cayenne without tail. It has 10,000 to 20,000 units of spiciness. Especially suitable for dishes where a spicy touch is desired. 

USE: the dried chillies are heated with the oil in a frying pan, and then garlic and tomatoes are added. Ideal for pasta dishes, pizza or meat stews.

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.

ORIGIN: Majorca

It has approximately 20,000 units of spiciness.

USES: In meats, broths, sauces and fish. Combines well with coriander, ginger, oregano and cumin.

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.

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: 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.