Mallorca spices: typical spices, herbs and salts of the island

Mallorcan cooking gets by with few but aromatic ingredients. These spices and salts shape the flavour of the island.

Sea salt and flor de sal

Mallorca has a long tradition of salt production on the coast. Sea salt is good for seasoning at the table and for adjusting just before serving. It goes especially well with pa amb oli. More in our article on flor de sal from Mallorca.

Herb salt

Sea salt with Mediterranean herbs gives fish, vegetables and salads more depth. You will find a selection under sea salt and seasonings.

Paprika

Paprika is an important part of sobrasada, the island's spreadable cured sausage, giving it colour and aroma. The traditional Mallorcan variety is called Tap de Cortí: we offer the sweet organic Tap de Cortí paprika and the hot organic Cirereta paprika from Especias Crespí.

Herbs and anise

Many herbs grow wild in Mallorca, including fennel and rosemary. Anise and herbs also go into the Hierbas liqueur.

Flavoured oils

Flavoured oils made with extra virgin olive oil are a practical shortcut: a few drops are enough for salad, bread or vegetables. You will find them under olive oil from Mallorca.

Frequently asked questions

How do I use herb salt?

Best for seasoning at the end: on bread, tomatoes, salad, fried vegetables or fish.

How do I store spices?

Dry, dark and well closed.

Making your own herb salt

With little effort you can make your own herb salt: mix coarse sea salt with dried Mediterranean herbs such as rosemary, thyme and oregano, roughly three parts salt to one part herbs, and crush everything briefly in a mortar. Stored airtight, it keeps for a long time. Ready-made herb salts from small producers save you the work.

Spices and olive oil: simple combinations

• Dip for bread: olive oil with a pinch of herb salt and a little pepper.
• Tomato salad: ripe tomatoes, a splash of oil, sea salt at the end.
• Oven vegetables: mix with oil and herbs before baking, season with sea salt afterwards.

Storing spices properly

Dry, dark and well closed. Ground spices lose aroma faster than whole ones; so buy them in small quantities.

As a souvenir

Salt and spices are light, packed to resist breakage and keep for a long time. That makes them a practical gift for people who like to cook.