Espelette pepper jelly is a uniquely Basque accompaniment to goats’ cheese. The sweet jelly finishes with the warmth of espelette chilli pepper. In the Basque Country, espelette pepper jelly is traditionally served with a plate of cheese or foie gras.
Espelette pepper is a chilli unique to the Basque Country. It is arguably the characteristic flavour of Basque cuisine. It’s traditionally used to cure Bayonne hams, to flavour piperade, and in chicken basquaise.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: water, sugar, espelette pepper paste (pepper flesh, spirit vinegar, water, salt) (0.7%), gelling agent: pectin (E440i-dextrose), acidifier: citric acid.
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