Mallorca Products

Crespaella meat.

Saffron with saffron.

You can use the "Crespaella carne" to prepare soups of broth, rice, stews, stews and stews.

Add it to the bottom of the paella and stir for a few seconds over low heat before adding water and rice (1 sachet for 4 people).

In Pep Cajún it is a mixture of Cajun spices with a spicy touch.

It is ideal for marinades and dressings, potatoes, rice, seafood, fish, meat, chicken, pork, hamburgers, etc. It can also be used in the manufacture of fajitas.

Na Miriam is a spicy harissa spice mixture.

It is used to cook from tajines or couscous to grilled fish.

It can also be used for something very simple like spreading pieces of bread.

Whole Cayenne of the exclusive variety "Bird's Peak" cultivated in Mallorca.

From: Mallorca - Spain.

Selected milled leaves dried at a controlled temperature below 45ºC.

Italian special ecological spice mix for pasta and salads.

Made with ingredients selected by hand and dried at 45º C.

Na Lina is a mixture of chimichurri spices with a spicy touch.

Its use is to accompany roasted meats, season salads or marinate birds and fish.

To marinate, use 1 sachet for 1 kg of meat.

Curry Safarnari.

You can use this curry in pork, chicken or seafood; also with cheese, rice or vegetables.

It has a softer flavor than Chilli Curry, and is pink because it is made with ground hibiscus and purple carrot.

Pack with the individual mix of 4 different curries:

• Chilly Curry
• Brocol Curry
• Sweet Curry
• Safarnari Curry.

Brocol Curry

You can use this curry to prepare recipes with white meats (mainly chicken) and fish, also prawns; Season vegetables wok and accompany rice dishes or noodles. It has a spicy touch.

Whole Cayenne of the variety of Mallorca "Bird's beak"