Espelette pepper originated in South and Central America more than 6000 years ago.
This spice was brought back to Europe by Christophe Colomb. In the seventeenth century, it was used to flavored chocolates from Basque country.
The toast gaillard with Espelette pepper, an original recipe, a taste of Basque Country.
7 recipes of toast gaillard are availables : foie gras with figs, foie gras with Sechuan pepper, foie gras with Espelette pepper, foie gras with truffle, foie gras with ceps, foie gras with chestnuts and foie gras nature.Ingredients : Duck foie gras (72% origin France), water (25%), Armagnac (1.4%), peppers, Espelette pepper (0.6%), salt, nitritic salt, sugar, spices.
Nutritional values for 100g : Energy : 1664kj/404kcal, fats : 42g including : 17g, carbohydrates:
Storage : keep refrigerated and consume within 2 days after opening.
0.9g including sugars : 0.5g, proteins : 5.6g, salt : 1.1g.
Tasting advices : Be eaten at ambient temperature on toast. A jar allows to make between 15 to 20 toasts.
Spreadable product with Duck foie gras.