From: Spain.

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

In Tomeu is a mixture of barbecue spices with a spicy touch.

Its use is for all types of meat, vegetables and vegetables. So that the vegetables do not dry out, they should be put in water and then marinated with olive oil.

In Pep Cajún it is a mixture of Cajun spices with a spicy touch.

It is ideal for marinades and dressings, potatoes, rice, seafood, fish, meat, chicken, pork, hamburgers, etc. It can also be used in the manufacture of fajitas.

Origin: Mallorca - Spain

Selected leaves dried at a controlled temperature below 45ºC.

Whole Cayenne of the exclusive variety "Bird's Peak" cultivated in Mallorca.

Sweet paprika of the Mallorca variety "Tap de Cortí".

Whole spicy peppers typical of Mallorca from the exclusive indigenous variety of spicy pepper "Cirereta".

Organic dry "Ramallet" tomato harvested in Mallorca.

Drying at low temperature without the use of sulfur.

Ecological dill tips of Mallorquin origin.

Selected and dried at a controlled temperature below 45 ° C.

It has an aniseed and lemony smell, used as a condiment to make infusions to treat health problems such as heartburn. It is also diuretic and is indicated to treat digestive spasms and heavy digestions naturally.