{"product_id":"guerande-salz-piment-espelette-150g","title":"Guérande salt with Piment d'Espelette","description":"\u003ch2 id=\"speakable-headline\"\u003eGuérande salt with the gentle heat of the Basque Country\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGuérande salt with Piment d'Espelette combines grey Atlantic sea salt with the mild chili of the Basque Country – fruity and warm, never bitingly hot. Blended by L'Atelier du Sel in organic quality: Sel de Guérande au Piment d'Espelette, as it is called on the French label.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGuérande salt with Piment d'Espelette\u003c\/strong\u003e is the fieriest blend from the Morel et Le Chantoux workshop – and yet a gentle one: the Basque chili variety provides warmth and a fruity bell pepper aroma, not a stinging fire. Gilles and Matthieu blend it with their hand-harvested grey sea salt from the Mès basin near Assérac.\u003c\/p\u003e\n\n\u003cp\u003eOn the tongue, you first taste the mild salt, then the spice builds up: fruity, aromatic, piquant, with an echo of dried bell pepper and southern sun. The heat remains friendly – it knocks on the door instead of kicking it in. Anyone who has discovered Piment d'Espelette reaches for the pepper mill less often: the blend seasons and warms in one go.\u003c\/p\u003e\n\n\u003ch3\u003eSeasons chicken, fish, and everything from the grill\u003c\/h3\u003e\n\u003cp\u003eEspelette salt belongs everywhere a warm, fruity seasoning is required: on roast chicken, tuna and salmon steaks, red meat, vegetable stir-fries, and omelets.\u003c\/p\u003e\n\u003cp\u003eIt is particularly good on roast chicken that is slowly becoming crispy at 180 degrees – add the salt only at the end so the bell pepper aroma remains lively. Just as good: over scrambled eggs with tomatoes, on marinated sardines, or in a dressing for a summer salad with grilled bell peppers. Baked potatoes and sweet potato wedges also benefit from a pinch just before serving. And it is a must for a snack: a pinch elevates the \u003ca href=\"\/en\/products\/ederki-pate-basque-mit-piment-d-espelette\"\u003ePaté basque with Piment d'Espelette from Maison Ederki\u003c\/a\u003e just as much as the \u003ca href=\"\/en\/collections\/les-conservistes\"\u003eliver pâtés from Les Conservistes\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you prefer herbal seasoning rather than piquant, the \u003ca href=\"\/en\/products\/kraeutersalz-guerande-150g\"\u003eherb salt from Guérande\u003c\/a\u003e from the same workshop is ready – together, the two cover half the summer on the grill.\u003c\/p\u003e\n\n\u003ch3\u003eA chili with a pedigree from ten villages\u003c\/h3\u003e\n\u003cp\u003ePiment d'Espelette is a regional specialty itself: the mild chili variety has had protected origin status (now AOP) since the year 2000 and grows only in a handful of municipalities around the Basque village of Espelette.\u003c\/p\u003e\n\u003cp\u003eAfter the harvest, the pods are traditionally dried on the facades of the white houses – the red strings are as much a part of the townscape as the church tower. In the Basque Country, the chili traditionally seasons piperade, the stew made of bell peppers, tomatoes, and onions – a hint of how well it goes with vegetables. The ground chili is then added to the grey Sel de Guérande: hand-harvested, neither washed nor treated, and dried in a solar dryer only just enough to retain the natural moisture of the salt.\u003c\/p\u003e\n\n\u003ch3\u003eTwo protected origins in one blend\u003c\/h3\u003e\n\u003cp\u003eHere, two marks of origin meet: the IGP salt from Guérande and the AOP chili from the Basque Country – brought together in the workshop of L'Atelier du Sel in Saint-Molf.\u003c\/p\u003e\n\u003cp\u003eGilles Morel and his nephew Matthieu Le Chantoux founded it in 2014; the salt has carried the blue-and-yellow IGP seal since 2014. Good ingredients need no enhancers, explains Gilles – which is why the label lists only salt and chili, both organic. You will find the festive counterpart in the \u003ca href=\"\/en\/products\/fleur-de-sel-de-guerande-igp-125g\"\u003eFleur de Sel de Guérande IGP\u003c\/a\u003e, and all the family's salts gathered at \u003ca href=\"\/en\/collections\/l-atelier-du-sel\"\u003eL'Atelier du Sel\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA tiny pinch in hot chocolate\u003c\/h3\u003e\n\u003cp\u003eThe blend handles both: it becomes milder and rounder when cooked, and remains lively and piquant when sprinkled on at the end. A tiny pinch in hot chocolate is a classic in the Basque Country – and a small surprise for guests here. Stored in a dry place, the 150g supply will easily last through the entire barbecue season.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body FR-BIO-01 – EU\/non-EU agriculture\u003c\/p\u003e","brand":"L'Atelier du Sel","offers":[{"title":"150 g","offer_id":53071473901902,"sku":"047MOR0006","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sel-de-guerande-au-piment-d-espelette-atelier-du-sel.jpg?v=1750982325","url":"https:\/\/norgutes.com\/en\/products\/guerande-salz-piment-espelette-150g","provider":"nur Gutes","version":"1.0","type":"link"}