The greater antioxidant power of Tap de Cortí paprika is the key element to preserve the Mallorcan sobrasada. This sweet paprika, which does not make dishes bitter, also provides the characteristic orange-red color of the sobrasada.

Due to the use of other varieties, the Mallorcan pepper was at risk of genetic erosion..

In 2008, Especias Crespí promoted its use again, growing Tap de Cortí peppers, both on its own plantations and on those of other farmers on the island.

Especias Crespí, Founded in 1945 and located at its original headquarters on Calle Sindicato since 1952, the company has developed a continuous analytical approach to control the entire paprika production cycle, from sowing to packaging, including the selection of peppers, drying, stone grinding, and sieving.

At source, they follow organic farming regulations and have their own harvesting equipment, which makes it possible to pick the peppers at their optimal state of ripeness.

The harvest takes place over a long period, from August to October, in order to select only the ripest peppers.

This results in a higher content of vitamins C and E and sugar, as well as optimal color. Peppers with a high quality level reach 120 color units; Especias Crespí’s Tap de Cortí paprika achieves between 155 and 170 color units.

The peppers are placed in baskets, never touching the ground and maintaining adequate ventilation. At the Especias Crespí facilities, the ripest peppers are selected again and the paprika production begins.

First, the peppers are dried, keeping the seeds because they contain the vitamin, and the stems are removed.

Subsequently, they are subjected to six grinding cycles in stone mills, between which there is a 24-hour stoppage, which cools the paprika.

After sieving, blending different batches to give the product a uniform color, and analyzing the sugar, vitamin, and color levels, the paprika is packaged in various formats.

Thanks to this careful process, Especias Crespí achieves a Tap de Cortí paprika with a powerful color, which is not bitter and is an interesting source of vitamin C and natural antioxidants.

Mallorcan paprika has a high β-carotene content

β-Carotene is a carotenoid precursor of vitamin A, and is therefore a compound of outstanding nutritional importance.

Carotenoids are natural pigments that contribute to the characteristic orange-red color of this spice. According to a study by the University of the Balearic Islands (1994), Majorcan paprika has a high content of β-carotene (3720 µg/100 g).

Buy organic paprika “Tap de Cortí”