Pepper - Import export

EVESA produces over 5,000 tonnes of Paprika Powder per year, including mixtures of paprika, mixed with other herbs and spices and a wide range of paprika flakes.

One of the core products produced in EVESA is PAPRIKA OLEORESIN (ORP) in liquid form. A natural colouring agent obtained from Capsicum annuum L. Regarding labelling, it can be declared as E-160C or No E-160C (flavoring preparation). Both are CLEAN LABEL.

Another type of product EVESA can provide is CAPSICUM OLEORESIN (ORC) obtained from Capsicum frutescens L. ORCs give hotness as a flavor, depending on the content of capsaicinoids and the dosage.

A great variety of sauces to accompany the meatballs meat sauce cheeses boletus almonds pepper classic tomato sauce

With the traditional Italian recipe we make a variety of pizzas ready to eat. Always with the best quality, we offer different sizes and flavors. Margherita 4 Cheeses Peppers Marinara (tuna and onions) Barbeque beef Ham and mushroom Ham and cheese Pinchito Vegetable We also elaborate the flavors according to the client request.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

Pepus piquillo pepper is harvested and selected with care, and then it is roasted on a wood fire and packed in jars.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

Espinal vinegar piparras are made with selected green chillies. With tender meat and thin skin, it is a very appreciated product to enhance the flavour of different legume dishes, salads and meats. In addition, they are excellent as an aperitif.