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: 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.

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.

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.

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.

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.

Organic green basil 

Selected whole dried leaves at controlled temperature below 45 ° C.

Evokes Italian cuisine. It combines well in tomato dishes, both in salads and sauces. Also in vegetables and white fish. Also used to flavor oils or dressings based on oil and / or vinegar.

Stimulates digestion, appetite and calms the nerves.

ORIGIN: Mallorca - Spain 

It has a very intense flavor and a pungent aroma. 

USE: Used as a condiment, but in moderation. Add a leaf when boiling fish, rice and in soups or broths. To flavor all kinds of dishes, but especially stews of both meat and fish.

Origin: Mallorca - Spain

Selected leaves dried at a controlled temperature below 45ºC.