MAJORCAN HOT PAPRIKA CIRERETA

The hot paprika from Cirereta is not mixed with any typeof 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 (hot paprika) results from the grinding of  "Capsicum annuum de Cirereta".Once collected and selected, they should be washed, split and dry at about 50ºC. After drying, the tail is removed and milled.