Espelette Chili Jelly

Deliciously lifted. With delicate transparency. This is Espelette Chilli Jelly. She sublimates the cheeses of her region, and in particular the tommes de brebis. But try it also with a characterful parmesan. Or at the end of cooking a lamb. It changes. It's good.

Ideal with cheeses from the Basque Country or Parmesan. Also to be tested on roast lamb, with prawns or in a wok...


  • Cane sugar (EU and non-EU origin), water, 6% Espelette pepper pulp (95% Espelette pepper flesh, lemon juice), vinegar, gelling agents (fruit pectin, calcium citrate), Espelette pepper powder 0.5%.
  • Energy: 1050kJ / 247kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 61g, of which sugars: 61g; Protein: <0.5g; Salt: 0.04g
  • Click here to see the recipes

natural ingredients


Hérault (France)

#let's savor together