ORIGIN: Kerala India

Organic black Tellicherry peppercorns.

Considered the best pepper in the world for its cedar aroma, floral and cherry notes, with a medium heat.

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

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

En Tomeu Barbacoa is a mixture of ecological spices of our own formulation.

INGREDIENTS: Tap de cortí paprika, pepper, celery, coriander, hot cirereta paprika, nutmeg, cloves and garlic.

USE: Its use is 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. To marinate 1kg of meat or fish add 1 sachet with 20cl of oil and the juice of a lemon and then paint.

ORIGIN: Mallorca

Mixture of organic Mallorcan products for seasoning snail stews of our own formulation.

INGREDIENTS: Cumin, coriander, mint, fennel, thyme, marjoram, pepper and cayenne.

USE: Mix the sachet with the fried onion and tomato, add the water and the snails.

Exclusive variety of ground Calabrese cayenne cultivated in Mallorca. Very spicy.

Whole cayennes of the Majorcan variety "Calabrese". 

It has approximately 150,000 units of spiciness. Also known as piquín. 

Use with caution.

ORIGIN: Spain, from Pino Real

Produced organically in Huelva, in the Doñana Park.

USE: Used in pastries, sauces, stews and snacks. It is recommended in growth stages or as an alternative to dairy products. 

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.

Organic ceylan cinnamon sticks of Indonesian origin.

It is used to aromatize and flavor desserts or infusions.

It brings balance between aroma and sweetness without becoming spicy on the palate.

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.