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There’s something of a local legend about the chili peppers at La Granja, linked to one of the farmers, Oscar de la Fuente, who moved to Ibiza four years ago from Guadalajara, Mexico, where he was born and raised.

“We plant three types of chili, one that here they call the guindilla, then the serrano chili that is the spiciest, and then the jalapeño. Normally the jalapeño is not very spicy, but all of them, they are so spicy,” said Oscar. "So our theory is that how I planted them, they recognize me and I recognize them, and all of them, they are fucking spicy!“

Oscar de la Fuente is a farmer raised in Guadalajara.

Although the spiciness of the chiles means that they are generally consumed in small amounts, chilis (especially the mature red varieties) are rich in bioactive plant compounds with antioxidant properties, like capsanthin, a potentially cancer-fighting compound responsible for the chili’s red color, and spicy-hot capsaicin, which is believed to increase metabolism, burn fat and relieve topical pain.

Chili plants grow into small to medium-sized bushes from knee-high to two meters, depending on the species and variety. Most chilies are grown as annuals even though they can live for a few years in warm climates. Some chili varieties are true perennials.
There are five major domesticated chili species, including the best known capsicum annuum, which counts jalapeño, paprika, cayenne and serrano peppers among its varieties, and the notorious capsicum chinense, encompassing the world's hottest varieties, like the habanero and the infamous Bhut Jolokia ‘Ghost chilli’, which the Indian government uses to make control crowd agents.
“To have plants is like, for a moment you forget about yourself and you have to pay attention to something else," said Oscar. "For a moment, you say, well, I don't care," said Oscar. "I’m gonna give my love and my attention to my babies, because they need me.”
The main bioactive plant compound in chilis is capsaicin, which is responsible for their unique taste and many of their health benefits.
At La Granja, chilis are dried, juiced, fermented into kimchi and pressed into oil, perfect for spreading and dipping on fresh-baked bread.
In addition to capsaicin, chilies contain vitamins A, C, B6, K1, potassium, copper and beta-carotene, aiding everything from energy metabolism and blood flow to strong bones and healthy neurons.
Dough is pressed, folded and kneaded for La Granja's daily bread.
The bread is baked in a cast-iron oven.
La Granja's homemade chili oil adds a firey kick to that globally ubiquitous breakfast dish: avocado toast. “The chili oil we use in everything because it's a perfect flavor for the people,“ said Diego. “The taste is unbelievable.“


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  • Originated in south-central Mexico
  • May help to ward off cancer and inflammation and assist digestion and heart health
  • Harvested from late spring to early fall
  • 4-7 years seed to harvest


  • Originated in Mexico
  • May help promote weight loss and relieve pain
  • Grown in summer
  • 60-95 days seed to harvest


  • Originated in Persia
  • Improves health of eyes, skin, hair, growth, and immune system
  • Grown year round
  • 60-80 days seed to harvest
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  • 05
  • 06


  • Originated in southern Asia
  • Strengthens bones, reduces symptoms of anemia, improves cognition and cardiovascular health, protects the digestive system
  • Grown in summer
  • 100-150 days seed to harvest


  • A great source of beneficial plant compounds like antioxidants and polyphenols
  • Strengthens heart health, lowers risk for numerous chronic diseases
  • Grown year round
  • 2-3 weeks seed to harvest


  • Rich with unique antioxidants, organic compounds, essential oils, vitamins and phytosterols
  • Antiseptic and anti-inflammatory properties
  • Thought to strengthen immunity and reduce risk of various diseases
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  • 08
  • 09

Green Bean

  • Originated in Peru
  • Contains vitamins A, C, K, folic acid and fiber
  • Supports brain health, repairs cell damage and strengthens bones
  • Grown in summer
  • 50-55 days seed to harvest


  • Originated in the Mediterranean and Middle East
  • Antiseptic, anti-inflammatory, can help heal minor burns and insect bites
  • Grown in summer
  • 14-21 days from seed to harvest


  • Originated in the Americas
  • Improves eye health and reduces risk of cancer, anemia and heart disease
  • Grown late spring to early fall
  • 60-90 days seed to harvest
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  • Originated in the Americas
  • Contributes to skin and hair health, reduces the risk of cardiovascular disease and stroke
  • Grown in spring
  • 5 months to a year or more seed to harvest


  • Originated in the South American Andes
  • Improves heart and skin health, may prevent cancer and other diseases
  • Grown late spring to summer
  • 60-80 days or more seed to harvest


  • Originated in Africa
  • Improves heart and eye health, lowers inflammation, assists with digestion and hydration
  • Grown in summer
  • 80 days seed to harvest
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