Mallorca Products

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

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.

Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish stews.

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.

ORIGIN: Mallorca-Spain 

USE: Use 5 to 8 heads for a cup of boiling water. 

It has a more bitter taste than sweet chamomile. Like sweet chamomile, it has digestive, antiseptic and healing qualities.

ORIGIN: Mallorca-Spain 

It has a very intense flavor and a pungent aroma. 

USE: Seasoning, but in moderation. Add a leaf when boiling fish, rice and in soups or broths.

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.