Gelée de Piment d'Espelette

Piment d'Espelette gelée is a sweet and spicy spread that tastes delicious with tapas and combines well with cheeses (cheese platter). The 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 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 contains only chili pepper (juice), water, sugar and pectin, no flavorings, colorings or preservatives, and no pieces of chili pepper.

Usage

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. With the cream of the crop of a good chicken, the fillets (aiguilettes). Fry in butter, deglaze the pan with cream, and then sieve and season with gelée de piment. The 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 toasted sandwich, and with your sweet potato fries, highly recommended.

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

Content: 100 grams 

Save:

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