Gelée the Piment d'Espelette

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

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

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

Usage

The jelly is versatile, like mustard, and can be used in similar ways. In the spirit of the French palate, it can be served with foie gras on lightly toasted bread, with toasted smoked fish, salmon, or trout, or with the creamiest cut of chicken, the tenderloin (aiguilettes). Fry in butter, deglaze the pan with cream, then strain and season with pimento gelée. Do the same with duck breast.

Try it with your fish and shrimp tapas and with cheeses on the cheese board, such as goat cheese, sheep's cheese (Manchego), or a Dutch aged cheese. It's also highly recommended on your toasted sandwich and with your sweet potato fries.

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

Contents: 100 grams

Save:

• store the gelée in the original packaging, closed and out of direct sunlight;
• Best before end of 2026 (in unopened packaging, at room temperature)
• after opening is the jelly Can be kept for a week if stored in the refrigerator between 3 and 5° C