What a wondrous duo !

Try this mix of Espelette chilli pepper and Himalayan diamond salt. The fruity notes and peppery aromas of the Espelette chilli pepper mixed with the subtle Himalayan salt will enhance your poulet basquaise, pan-fried foie gras or chocolate desserts. Best added at the end of the cooking process to maintain the aromas to the fullest.

Perfect with warm goat’s cheese, tomato salad, foie gras or duck breast. Will liven up your home-made mayonnaise or mustard. Sprinkle over a slice of toast with duck paté or over mashed potato.

The Himalayan Jewel !

The pure and precious salt crystals used in this mix are collected by hand from the heart of the Himalayas. They are also called “diamond salt” due to their shape. This salt is not quite as salty as fleur de sel and is slightly drier. This fossilized sea salt is also known as “rock salt” or “salt of the earth”.