Terre Exotique Espelette Pepper Jelly, 90g

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Terre Exotique’s espelette pepper jelly is a spicy condiment to serve with nutty hard cheeses. Espelette pepper is a mild French chilli with smoky, citrusy flavours. Here, the chilli is paired with pectin and sugar to produce a beautifully set jelly. 

As well as being served with cheese and charcuterie boards, this jelly is wonderful added to vinaigrettes, stirred through creamy sauces for roast chicken, or spread over baguettes with plenty of salted butter.

About Terre Exotique

Terre Exotique works directly with hundreds of specialist farmers and producers around the world – to bring the very best peppers, spices and salts to our tables. The company was founded by Erwann de Kerros, a Breton and seasoned traveller. After tasting pepper in the Penja plantation in Cameroon, Kerros yearned to try other specialist peppers and spices – and Terre Exotique was born.

The company works closely with farmers to preserve natural habitats, and to ensure a sustainable income for local communities. Each spice is carefully packed in tins or glass jars – with no plastic. The metal tins preserve the flavours and aroma of your spice, by protecting them from sunlight. So the ingredients stay at their best for longer.

Ingredients: Sugar (40%), water, vinegar, Espelette chilli pepper (20%), pectin.

Storage: Keep refrigerated 1 month after opening


Delivery Option Price
EVRi ? £4.50 or FREE for orders over £60
DPD Express ? £7 or FREE for orders over £100
DPD Signature Required ? £7 or FREE for orders over £60
DPD Saturday or Sunday ? £9 or FREE for orders over £150
For further delivery information please see our Delivery page


These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.