How to Use Espelette Chilli Pepper Jelly in Your Dishes
Espelette chilli pepper jelly can be enjoyed in various ways: as an accompaniment in a verrine, paired with hard cheese, on white fish, in a creamy sauce, on white meat, with foie gras, or as a sauce base. You can also use it as a vinaigrette, as a substitute for mustard, or simply by the spoonful for those who love a sweet and spicy kick!
How to Incorporate Espelette Chilli Pepper Jelly in Your Cooking
Here are some ideas for using Espelette chilli pepper jelly in your culinary creations:
- - Sheep's Cheese and Espelette Chilli Pepper Jelly: Pair the jelly with a good local sheep's milk cheese from the Basque Country for a delightful sweet and savory combination.
- - Duck Foie Gras: During the holiday season, accompany your foie gras with a slice of gingerbread made with our gingerbread spice blend, all topped with a generous layer of Espelette chilli pepper jelly.
- - Smoked Fish Toasts with Espelette Chilli Pepper Jelly: Try the jelly on smoked salmon or trout toasts to add flavor and freshness to your fish dishes.
- - Chicken Tenders with Espelette Chilli Pepper Jelly: While cooking your chicken tenders, add a spoonful of butter and another of Espelette chilli pepper jelly to enhance the flavor of your dish.
- - Espelette Chilli Pepper Jelly with Cottage Cheese: For dessert, accompany your cottage cheese with Espelette chilli pepper jelly to give it character and a unique twist.
The Intense Aroma of Espelette Chilli Pepper Jelly
This delicious jelly reveals an intense and spicy aroma, imbued with the unique scent of Espelette chilli pepper. The subtle heat of this chilli pepper harmoniously blends with the sweet, creating a perfect flavor balance. Each bite offers an exquisite sensory experience, capturing the essence of this iconic spice from the French Basque Country. Espelette chilli pepper jelly is perfect for elevating your dishes with an exotic touch of spiciness and complex flavors.
Espelette Chilli Pepper and Its Botanical Background
Espelette chilli pepper, known scientifically as Capsicum annuum, is a variety of pepper originating from South America. It belongs to the Solanaceae family, just like tomatoes and potatoes. This spicy plant is characterized by green leaves and white flowers with five petals. The fruits of the Espelette chilli pepper are conical in shape, measuring approximately 8 to 10 centimeters in length when fully ripe. They transition from green to bright red as they mature.
The cultivation of Espelette chilli pepper is specific to the Basque Country region in France, where the mild oceanic climate is conducive to its growth. Espelette chilli pepper plants require adequate sunlight, well-drained soil, and regular watering to develop correctly.
The chillies are harvested in late summer and early autumn when the fruits have reached full maturity. Once harvested, the chillies are traditionally dried and then processed into powder or paste, preserving their characteristic sweet and spicy flavor.
How Is Espelette Chilli Pepper Jelly Made?
To prepare the jelly, fresh and ripe Espelette chilli peppers are first carefully washed and their seeds removed. They are then finely chopped and gently cooked with sugar and vinegar to create an aromatic mixture. This preparation is then brought to a boil until it reaches a jelly-like texture and is then placed in sterilized jars. Once cooled, Espelette chilli pepper jelly solidifies to reveal a perfect balance between the sweetness of sugar and the characteristic spiciness of the chilli pepper. This artisanal method captures the intensity and unique flavor of Espelette chilli pepper.
Espelette Chilli Pepper: A Symbol of Basque Cuisine
Espelette chilli pepper, also known as "Ezpeletako Biperra" in Basque, originates from the town of Espelette, located in the Basque Country region of southwestern France. The history of this chilli pepper dates back to the 16th century when it was introduced to Europe by Christopher Columbus, who brought it from South America.
Since then, the mild and oceanic climate of the Espelette region has proven ideal for the cultivation of this chilli pepper. Its mild and slightly spicy flavor has made it a prized ingredient in Basque and French cuisine in general.
Today, Espelette chilli pepper is primarily cultivated in the municipalities around Espelette, where it is harvested by hand and traditionally dried before being processed into powder or paste. It obtained the AOC (Appellation d'Origine Contrôlée) designation in 2000, guaranteeing its authenticity and geographical origin.
|VN Energie pour 100 g (energy for 100g) : 761 kJ / 182 kcal
VN Matière grasse (fat) : < 0.1 g
Dont acide gras saturés (of which saturated fat) : < 0.1 g
VN Glucides (carbohydrate) : 51.8 g
Dont sucres (of which sugars) : 51.7 g
VN Protéines (protein) : 0.08 g
Vn Sel (salt) : 0.025 g
|sugar (40%), water, vinegar (SULPHITES), pulp of Espelette chilli
|pepper PDO (20%), pectin (gelling agent).
|Sulfites / Sulphites
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.