Gelée de Piment d'Espelette – Espelette Pepper Jelly 110g Atelier du Piment
Chili jelly made from Espelette pepper pods, with no additives
Sales unit: Glass à 110g
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In stock
Four ingredients, one village: the jelly made from piment d'Espelette, which we serve with sheep's milk cheese and foie gras.
Atelier du Piment is located in Espelette itself, the village in the Basque Country that gives the red pepper pod its name. The family has been growing piment since 2002 and processes it in their own home – from powder to gherkins and this jelly. In the jar, it glows red-orange and is clear enough that you can see the pulp of the pods inside.
Piment d'Espelette is not a hot chili, but a fruity, slightly smoky pepper with a gentle warmth that only arrives after the first spoonful. The jelly retains exactly that: sweetness and fruitiness upfront like a paprika confiture, followed by a warm tingle that does not burn. The texture is spreadable and firm, not runny.
The pulp of the piment pods is cooked down with sugar and pectin, while citric acid helps it set. That's all there is – no colorings, no preservatives.
A touch is enough: with fresh goat or Basque sheep's milk cheese such as Ossau-Iraty, with foie gras or a terrine, or as a glaze on duck and lamb chops in the last few minutes in the oven. Store in the refrigerator after opening. It pairs well with an Irouléguy or a chilled Jurançon.
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