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.

Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish stews.

Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish stews.

Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish stews.

Paprika from the Protected Designation of Origin (DOP) SWEET PAPRIKA FROM MALLORCA.

Made with the exclusive variety of "Tap de Cortí" peppers. 

Tap de Cortí paprika is mainly used as a preservative in the preparation of sobrasada. But it is also used as a condiment for many Balearic and Spanish stews.