Mallorca Products

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: Majorca - Spain

USE: It has a very characteristic aroma reminiscent of sweet lemon. It is taken as an infusion for sleeping, as its sedative effect helps to fall asleep.

ORIGIN: Mallorca

Mixture of aromatic herbs from the Mediterranean, in the style of the "Herbes de Provence", of our own formulation.

INGREDIENTS: Rosemary, savory, marjoram, thyme and basil.

USE: A blend that can be used in any type of dish you cook. It accompanies barbecues, sauces, roasts, stews, fish.

Seasoning based on saffron poached in oil and wine of Mallorca origin.

Collected and selected by hand.

Superior quality.

ORIGIN: Mallorca

USE: You can use Crespaella fish to prepare mixed or seafood paellas, bouillabaisse, fish soups or to prepare baked fish or Mallorcan-style fish.

Add to the bottom of the paella pan and stir for a few seconds over a low heat before adding the water and rice. Each box contains 4 sachets of 5 grams. Each sachet is enough to prepare a paella for 4 to 6 people.

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.

Organic Darwin Burger Spices.

Mix of natural spices to prepare Australian-style hamburgers.

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: 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: Mallorca

Hot pepper flakes typical of Mallorca, from the exclusive ‘Cirereta’ native variety.

USE: Especially suitable for adding a spicy touch to stews and pasta. It has between 15000 and 20000 units of spiciness approx.

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.