Gelée de Piment d'Espelette

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

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

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

Usage

The jelly is versatile, like mustard, and can be used in a similar way. In the spirit of the French palate, with foie gras on lightly toasted bread, with crackers topped with smoked fish, salmon, or trout. With the finest cuts of a good chicken, the tenderloins (aiguilettes). Fry in butter, deglaze the pan with cream, strain, and season with pimento gel. The same applies to 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 aged cheese. Highly recommended on your toasted sandwich and with your sweet potato fries.

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

Contents: 100 grams

Save:

• store the jelly in the original packaging, closed and out of direct sunlight;
• best before August 2027 (in unopened packaging, at room temperature)
• after opening is the jelly Keeps for a week, provided it is stored in the refrigerator between 3 and 5°C