Made with the exclusive autochthonous variety

of hot pepper "Cirereta".

 

 

The spicy paprika from Cirereta is not mixed with any type of cayenne to get its itch.


Especially indicated to give a spicy touch in the stews of both

fish or meat and especially sauces.

 

The pebre bord coent (spicy paprika) results from the grinding of the "capsicum annuum de Cirereta". Once collected and selected, they should be washed, split and dried at about 50ºC. After drying, the tail is removed and milled.

 Spicy  paprika typical of Mallorca