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Mallorca Paprika 

The Tap de Cortí is a sweet pepper (Capiscum annuum). Christopher Columbus was one of the first Europeans to come across we know as "pepers".On this side of the world, the pepper has suffered mutations over the years due to its adapting to local conditions. The Majorcan red pepper used for paprika (pebre bord9 is the Tap de Cor...

Mallorca Paprika 

The Tap de Cortí is a sweet pepper (Capiscum annuum). Christopher Columbus was one of the first Europeans to come across we know as "pepers".On this side of the world, the pepper has suffered mutations over the years due to its adapting to local conditions. The Majorcan red pepper used for paprika (pebre bord9 is the Tap de Cortí variety and it is sweet. It is an essential part of Sobrassada as it not only gives the characteristic red colour but also provides its particular flavour.
This pepper is characterised by its orange red colour, its inimitable aroma and its sweetness. The ASTA index rating (a measurement of colour) of the Tap de Cortí paprika makes it ideal for use in gastronomy and in sausage production: between 130 and 140 ASTAs when whole (ground with its seeds). It is a strong antioxidant as it has large quantities of vitamins C and E. Its peculiar way of growing, upwards in search of the sun's rays, makes it stand out.
Pebre bord (paprika) is the result of grinding "Capsicum annuum". Once harvested and sorted, the Majorcan pepper called Tap de Cortí must be washed, cut open and dried in the sun or in a drier at about 50ºC. After drying, the stalk is removed by hand or machine and the peppers are ground. There are still those who remember the spectacle of intense red Tap de Cortí peppers, drying in the sun, covering south facing walls of some houses in villages on the island.

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Showing 1 - 7 of 7 items