Mallorca Products

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.

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.

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.

ORIGIN: Mallorca - Spain.

Selected leaves dried at a controlled temperature of less than 45ºC.

USE: Used in cooking to flavour stews, grilled or baked meats, fish and seafood. It is very digestive and antioxidant. 

Origin: Mallorca - Spain.

Selected leaves dried at a controlled temperature below 45ºC.

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.

ORIGIN: Greece

USE: tea or infusion. Add boiling water to a cup with mint leaves. In meat stews, providing a sweet and minty touch.