Mallorca Products

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.

ORIGIN: Mallorca

Traditional organic spice mix from Italy.

INGREDIENTS: Basil, dried ramallet tomato, parsley, chives, chili pepper and garlic.

USE: Special for pasta, pizza and salads.

ORIGIN: Mallorca - Spain

Chopped rosemary leaf, easy to distribute.

USE: It can be used for meat dishes or as an infusion. It can also be infused with oil. To flavour stews, grilled or baked meats, especially lamb. Use in the preparation of rubs and marinades.

ORIGIN: Mallorca

INGREDIENTS: coconut, nori, cardamom, basil, pepper and bay leaf.

USE: You can use to boil pasta and emulsify sauces with oil. Moisturize before use, with broth or oil.

ORIGIN: Majorca

INGREDIENTS: Tap de Cortí paprika, turmeric, garlic, nutmeg, black pepper, ramallet tomato, celery, saffron.

USE: Ideal spice mix for meat paella, broth soup, milanese rice, stews, casseroles and casseroles.

Add to the bottom of the paella pan and stir for a few seconds over a low heat before adding the water and rice. 1 sachet for 4 to 6 people.

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.

ORIGIN: Mallorca

Own formulation blend

INGREDIENTS: Purple carrot, white pepper, dill, beetroot, turmeric, coriander, cardamom, fennel, mace flower, cinnamon, hibiscus, garlic and cloves.

USE: You can use this curry on pork, chicken or seafood; also with cheese, rice or vegetables. It has a milder flavour than Chilly Curry. Its pink colour is due to the ground hibiscus and purple carrot.