Mallorca Products

Organic mahón chamomile of Mallorca origin.

Like sweet chamomile, it has digestive, antiseptic and healing qualities.

Especially it is indicated for slow digestions. As an external use, it is useful for conjunctivitis in the eyes.

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

Contains 3 to 4 units (depending on weight). Dried at a low temperature <45°C.

USE: Moisturize for 1 hour in hot water. You can use the meat of the pepper or whole. Remove the tail and seeds before use.

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 - Spain

Sweet paprika of the Mallorcan variety "Tap de Cortí". Organic smoked with oak wood smoke.

Made with the exclusive variety of pepper from Mallorca "Tap de Cortí".

Selected by hand -without tail-. Dried by combining the sun with hot air at less than 55 º and then smoked with oak wood.

ORIGIN: Mallorca 

Made with the exclusive native variety of hot pepper "Cirereta".

USE: Especially indicated to give a spicy touch in both fish or meat stews and especially in sauces.

It is between 15,000 and 20,000 units of spiciness.

ORIGIN: Mallorca 

Dried flowers at a temperature below 45ºC.

USE: It is widely used as a relaxant. In infusion it is used as a sleep facilitator, antiseptic and digestive. It is an ingredient in the herbs of Provençales. 1 tablespoon per cup.

ORIGIN: Spain

Dried at a controlled temperature of less than 45°C.

USE: It is widely used in spoon dishes, in salads or sandwiches. It also forms part of other herbal mixtures such as ‘finas hierbas’ or ‘putanesca’. It can always be added (a little) to any kind of cream to enhance the flavour.

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.

ORIGIN: Mallorca

Mixture of flavour-enhancing spices.

INGREDIENTS: Chives, parsley, thyme, paprika, garlic, sweet curry, rosemary, marjoram, dill, tarragon, pepper and cayenne.

USE: Popular spice blend for herb butter. Café Paris is a flavour enhancer in fish, meats, sauces, raw vegetables, burgers, snails and potatoes. 

Tomeu Barbacoa is a mixture of organic spices.

It is used 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.