Mallorca Products

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: Europe

USE: In cooking it enhances the natural flavour of salads, vegetables, potatoes, soups, stews and fish dishes. Widely used in fish marinades, such as salmon.

ORIGIN: Majorca

Cayenne flakes made from the exclusive Pico de Pajaro cayenne variety.

It has approx. 20,000 units of spiciness.

USE: Ideal for pasta dishes, pizza or meat stews. Add to stir-fries, marinades or sauces.

ORIGIN: Mallorca

Sweet paprika made with the Mallorcan pepper variety "Tap de Cortí".

Smoked with holm oak wood smoke.

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

Origin: Mallorca - Spain.

Spicy paprika from the Mallorquina variety Cirereta Ecological smoked with oak wood smoke.

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

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.

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.