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Vinegar with Spices & Espelette Pepper
Description
Vinegar with spices & espelette pepper bestows any salad with instant ‘wow’ factor! The blend of intense red wine vinegar, sweet balsamic vinegar and fruity warmth of espelette pepper also adds a uniquely Basque flavour to marinades.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: red wine vinegar, balsamic vinegar, spices, espelette pepper PDO (0.1%). Contains sulphites.
Quick Comparison
| Settings | Vinegar with Spices & Espelette Pepper remove | Pommery Gingerbread Mustard remove | Christine Ferber Charlotte Strawberry Jam remove | Basque Veal Axoa Stew with Espelette Pepper remove | Pommery Voatsiperifery Pepper Mustard remove | Pommery Espelette Pepper Mustard remove |
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| Price | 12.44€ | 8.13€ | 9.38€ | 15.63€ | 10.63€ | 6.88€ |
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| Content | Vinegar with spices & espelette pepper bestows any salad with instant ‘wow’ factor! The blend of intense red wine vinegar, sweet balsamic vinegar and fruity warmth of espelette pepper also adds a uniquely Basque flavour to marinades. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: red wine vinegar, balsamic vinegar, spices, espelette pepper PDO (0.1%). Contains sulphites. | Pommery gingerbread mustard will change the way you think of mustard forever! This unique French mustard is blended with real gingerbread, bringing notes of orange, cinnamon and nutmeg. Serve the sweet mustard with white meat like chicken and turkey. Try it with ham, cheese or pork pies to liven up your lunch, or even enjoy it spread on a hunk of fresh baguette with creamy butter. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, honey, pectin, salt, gingerbread (3%) (rye flour, milk, sunflower oil, baking powder, natural essence of orange), aroma, spices. Contains allergens: mustard, gluten (rye), milk, celery. | Christine Ferber's strawberry jam is rich in large pieces of Charlotte strawberries, famous for their rich flavour of woodland strawberries. This is the ultimate strawberry jam! Experience the magic blends of fresh Alsace fruits, flowers and herbs with Christine Ferber's jams. The seasonal fruits are harvested locally from the fields, mountains and forests, and cooked daily in very small batches – never more than four kilograms together in one of her copper cauldrons. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season. Christine Ferber is France's 'Queen of Confitures'. A world renowned master patissière, Christine Ferber has worked with Alain Ducasse (who serves her jams in his restaurants), the Troisgrois family, and Pierre Hermé, amongst others. Browse Christine Ferber preserves. Prepared with a minimum of 68g of fruit per 100g. Once opened, keep refrigerated and consume within 8 days. Ingredients: fruits, sugar, apple pectin, lemon juice. | Basque veal axoa stew with espelette pepper is an instant taste of classic Basque cuisine – just heat through! Veal axoa is a warming dish that was traditionally served at fairs and on market days. To serve the veal axoa, empty into a pan and heat through. Serve with rice or potatoes. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: French origin veal meat (74%), peppers, onions, salt, vegetable oils (sunflower, olive), corn flour, garlic, espelette pepper PDO (0.08%), thyme. | Pommery voatsiperifery pepper mustard is a unique combination of gourmet French mustard and the citrus-pine notes of voatsiperifery pepper. The mustard is a great partner for pork. Try with sausages or pork chops, or transform your Sunday roast. Voatsiperifery is a rare pepper from Madagascar. It only grows wild in the Madagascan rainforests, and the plants can grow as tall as 20 metres. This makes harvesting very difficult, especially as it’s harvested by hand! Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, Voatsiperifery pepper from Madagascar (2.5%), preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Pommery Espelette pepper mustard is a nutty wholegrain mustard with the distinctive hot flavour of Espelette pepper. Serve with any grilled meat at the table, or use to coat steaks or chicken breasts just before cooking. Espelette pepper is from the Basque region of France. It is the defining flavour of traditional Basque dishes like piperade fish stew, and also of Bayonne cured ham. It’s a mildly hot chilli pepper with a sweet-smoky flavour. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production, spanning over one thousand years. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, pimento from Espelette (3%), spices. Contains allergens: mustard. |
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