Gelée de Piment d'Espelette

Gelée de Piment d'Espelette is a sweet-spicy spread that tastes delicious with tapas and combines well with cheeses (cheese board). The gelée is made at the Ferme Conchoinea where our Piment d'Espelette also comes from. Highly recommended!

This jelly is made from the bright red, ripe peppers of the Ferme Conchoinea, a plot of approximately 4 hectares located in Aïnhoa, in the French Basque Country. The jelly is aromatic, a little sweet and a little spicy at the same time. The pungency comes from the chili pepper, with 4,000 SHU on the Scoville scale comparable to a Jalapeño.

The Gelee de piment d'Espelette Segida only contains chili pepper (juice), water, sugar and pectin, no flavourings, colorings or preservatives, and no pieces of chili pepper.

Use

The jelly is versatile, like mustard, and can be used in a similar way. In the spirit of the French taste palette with foie gras on lightly toasted bread, with toasts with smoked fish, salmon or trout. At the cream of the crop of a good chicken, the fillets (aiguilettes). Fry in butter, deglaze the pan with cream, strain and season with the pimento gelée. Same with duck breast.

Try it with your fish and shrimp tapas and with cheeses on the cheese board, for example with goat cheese, sheep cheese (manchego) or a Dutch old cheese. On your grilled cheese sandwich, and with your sweet potato fries, highly recommended.

Tip: enrich the taste of the jelly with citrus notes.

Content: 100 grams

Save:

• keep the gelée in its original packaging, closed and out of direct sunlight;
• best before the end of 2023 (in unopened packaging, at room temperature)
• after opening the gelée will keep for a week, if stored in the refrigerator between 3 and 5° C