From: Spain.

Use: Put some leaves (about 3 grams) in very hot water and make mist. This is achieved nasal decongestion and facilitate breathing.

ORIGIN: Egypt 

Its flavor is citrus and at the same time not very spicy, it needs to be used in small quantities. 

USE: Added to Thai and Vietnamese dishes to dress soups, stews, salads, sauces, and marinades.

Ecological savory 

It facilitates digestion in weak stomachs and is useful to stimulate and promote appetite.

We can add it fresh or dried in meat stews, in soups or creams, in pasta dishes. Ideal for making oils and aromatic vinegars. He has a strong taste so his use in the kitchen should be used in small doses.

ORIGIN: Mallorca

Na Miriam is a blend of harissa spices of our own formula.

INGREDIENTS: Smoked Tap de Cortí paprika, cayenne, smoked spicy cirereta paprika, coriander, garlic, cumin, and kummel.

USE: Used to cook everything from tagines or couscous to grilled fish. It can also be used for something very simple like spreading pieces of bread.

Tomeu Barbacoa is a mixture of organic spices.

It is used for all types of meat, vegetables and greens. To prevent vegetables from drying out, they should be soaked in water and then marinated with olive oil.

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: Peru

USE: It is an essential ingredient in curry. It is used to flavour meat, chicken stews, vegetable soups and cheeses.

It is stimulating. It is made by withering, rolling, fermenting and drying the tea leaves.

It has an intense, aromatic taste, coppery-coloured cup.

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.

Green anise from Spain.

Also known as Matafaluga or Matalauva.

Organic ground cinnamon of the Ceylan variety.

Made with the selected barks of the Sri Lankan variety. Superior quality.

From: Europe
Use: Known as sesame seeds, has a pleasant nutty flavor, more intense when toasted.