Espelette Pepper Jam 90g

Espelette Pepper Jam

"CONFITURE AU PIMENT D'ESPELETTE"

With Organic Piment d'Espelette PDO

Sweet and delicate notes

Ideal for savory and sugary dishes accompanied by meat

Chilli jam

The jam of chilli spicy has a semi-soft texture and a sweet flavor with a spicy aftertaste.

It goes well with soft or creamy cheeses including Quark, robiola, fresh or baked ricotta, or with aged cheeses

Also excellent combined with meat, fish and vegetable dishes.

History of the Piment d'Espelette

The Piment d'Espelette has its ancestors in America, probably in Mexico, where some varieties of chilli are distant cousins.

Fascinated by the biodiversity of the New World, XNUMXth-century explorers brought with them new plants hitherto unknown in Europe.

Well adapted to the local climate, similar to the original one, the pepper cultivation has spread to most farms in the Basque Country.

slowfood

Tradition

It immediately replaced black pepper in the preservation of meat.

Initially it was grown in vegetable gardens, mainly to be used in the kitchen and later to be sold as a spice to butchers or traders.

Inside a manual dated 1745, there are testimonies of the use of the fruit as a spice. Despite the profound transformations of the countryside during the nineteenth century and following the twentieth century, the cultivation has been preserved, closely linked to the local gastronomy and the identity of the region.

PRODUCTION AREA Espelette

The production area of ​​Piment d'Espelette PDO includes 10 municipalities in the Pyrénées-Atlantiques department, in the Aquitaine region.

It is characterized by its particular climate with influences of humid currents given the proximity of the ocean, which induce abundant and regular rainfall, favoring the cultivation of the product.

Piment d'Espelette PDO in the kitchen

Fresh can be added to salads and sauces while cooking.

In powder form, it is added to the mixes of cured meats and some cheeses, according to a local tradition that was initially established to guarantee the preservation of the meat.

It seems that the use of mixing chocolate and chilli was also introduced in France in this area in the XNUMXth century, first in the form of a bitter hot drink, then as chilli chocolate bars.

Food container

-Fresh: it can be kept only for a few days in the refrigerator in the least cold part

- Dried or powdered: it keeps for a long time without losing its aroma characteristics.

-In jam: once the packages are opened, they can be kept for a few days in the refrigerator, perhaps covering the surface with a light layer of oil.

METHOD OF PRODUCTION

Cultivation

The cultivation of chillies takes place in the open field between April 1 and July 15, being greenhouse cultivation prohibited.

Except in case of drought, watering outside the transplant period is prohibited, only the use of organic additives of agricultural origin are authorized and is the use of herbicides is prohibited.

Collection

The harvest is done manually and in a staggered way, only the fruits that have at least 80% of the red surface are collected.

Within 48 hours after harvesting, the peppers are first selected manually and then marketed freshly woven or are left to mature for at least 15 days in a warm and airy place, for the production of the powder.

Grinding

The grinding is carried out after maturation and a final drying phase in the oven for a few hours. The mixing of powder obtained from chillies collected in two different years is prohibited.

Ingredients:

Chilli, sugar and pectin if needed

The Protected Designation of Origin (PDO)

A product for which all stages of production are carried out according to a know-how recognized in the same geographical area, which gives its characteristics to the product.

It is based on a system of interactions between a physical and biological environment and a set of human factors. This is where the originality and uniqueness of the product reside.

It is a European sign that protects the product name throughout the European Union.

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Ramuntxo Pochelu, Espelette (FRANCE)