under 72 hours
This certified chili pepper AOP brings a touch of heat in mouth as well as a fruity and aromatic note. It’s a perfect culinary tool for all cookings.
The plantation is made in the spring and the harvest from August to December. All steps of manufacturing are hand-made.
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|Best before||2 years|
|Storage||to keep rather in a dry place and not under the light|
|Net weight||0,23 lb|
Ingredients : sea salt of Guerande, chili pepper of Espelette.
Once chili peppers are hand-picked, they are cleaned by hands and then stored in greenhouses so as to finish their maturation. This operation lasts approximately 15 days at the beginning or 1 month at the end of season.
At the end, chili peppers are dried in an oven under 40/45°C during 36 hours. At their exit, they will be crushed to obtain a fine, perfumed and colored powder.
Artisanally-made item in south west of France by a family-run business company for 2 generations in south-west of France.
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