Fleur de sel with Espelette chilli pepper

How to Use Espelette Pepper Fleur de Sel in Your Dishes?

Rediscover Espelette pepper in a new form, combined with the gentle fleur de sel. The fruity notes and pepper aromas of Espelette pepper combined with the sweetness of fleur de sel will enhance a Basque chicken, pan-seared foie gras, or a chocolate dessert. Preferably add this blend at the end of cooking to preserve all its flavors.

How to Use Espelette Pepper Fleur de Sel?

Here are our recipe ideas to use Espelette Pepper Fleur de Sel in your cuisine:

• gazpacho: add ½ teaspoon of Espelette Pepper Fleur de Sel to your gazpacho to enhance its flavors;
• pan-seared foie gras: sprinkle a pinch of Espelette Pepper Fleur de Sel on your pan-seared foie gras and enjoy;
• fresh goat cheese with Espelette pepper: add 1 teaspoon of Espelette Pepper Fleur de Sel to your fresh goat cheese to spread it on toasted bread slices;
• marinated wild salmon: add 1 teaspoon of Espelette Pepper Fleur de Sel to your marinade;
• squids with tomato: sprinkle 1 teaspoon of Espelette Pepper Fleur de Sel on your squids during cooking;
• sautéed potatoes with salt and pepper: add ½ teaspoon of Espelette Pepper Fleur de Sel to your potatoes during cooking.

Warm and Intense Aromas of Espelette Pepper Fleur de Sel

Devilishly invigorating, Espelette pepper presents a spicy and fruity flavor, as well as a warm and lively aroma that exudes the joy of living and the Basque temperament. We appreciate its flavors of sun-soaked peppers and tomatoes. Its sweet and spicy taste brings a unique flavor to your dishes!

Married to the subtle and delicate fleur de sel from Madagascar, you won't be able to do without it anymore!

The Botany of Espelette Pepper Fleur de Sel: An Explosive Blend

The Botany of Terre Exotique Espelette Pepper

Pepper is a plant that originally grows in Central and South America. Belonging to the same family as peppers and tomatoes, pepper is a variety of Capsicum annuum. This rather small plant has dimensions of 1 meter high by 60cm wide. Its fruit is a berry similar to pepper, with a thick pericarp (envelope) and little flesh when ripe. Pepper has an elongated and slender shape. It has been cultivated in America for several thousand years and was imported to Europe during the voyages of Christopher Columbus and the conquistadors.

Our Terre Exotique pepper is cultivated by Jean-Baptiste. He works his pepper like a winemaker works his vine. Jean-Baptiste pays attention to the geology, climate, and aromas of his production. After planting in May, the peppers are harvested from late August to October. The red fruits are dried in the oven, where they are turned every 6 hours, then proudly hung on the facades of houses before being ground into powder for consumption.

Slightly spicy and biting without being too intense, Terre Exotique Espelette Pepper obtains a score of 4/10 on the Scoville scale. This system was invented in 1912 by the American Wilbur Scoville. It consists of measuring capsaicin in pepper (the molecule responsible for spiciness). Espelette pepper is therefore "hot", balanced between sweet and explosive pepper!

The Botany of Madagascar Fleur de Sel

Located in the southwest of the island of Madagascar, in Ifaty, are the salt marshes that give this delicious salt. The seawater contained in these clay basins evaporates under the combined action of wind and sun. The fabulous result gives this fleur de sel that is not collected with a rake but picked by hand with great delicacy. This is how its light and airy texture can be preserved without breaking.

Stories and Traditions Surrounding Espelette Pepper Fleur de Sel

The History of Espelette Pepper

It is in the 17th century that the first traces of pepper cultivation are found in the Basque Country. Widely used in popular and peasant cuisine, it now finds its place alongside the kitchens of great chefs. This artisanal know-how, coupled with a mild to hot oceanic climate, has allowed the development of Espelette Pepper AOP.

The History of Madagascar Fleur de Sel

The nickname of the Island of Madagascar is "Africa with Asian eyes". Its salt marshes are far from any pollution, in Ifaty, in the southwest of the island. Since always, the fleur de sel of Ifaty has been harvested by the Vezo, an ethnic group of fishermen living on this side of the island. Originally, this ethnic group lived from fishing, but gradually, the resources of the island decreased. They then began to harvest the fleur de sel of Ifaty, pure and immaculate, because only they possess the know-how for this harvest.