The History of Espelette Pepper :
The first records of pepper cultivation in the Basque Country date back to the 17th century. Widely used in popular and rural cuisine, it has now found its place in the kitchens of top chefs. This artisanal know-how, combined with a mild or warm oceanic climate, has enabled the development of Espelette Pepper AOP (Protected Designation of Origin).
Our Terre Exotique Espelette pepper is grown by Jean-Baptiste, who tends to his peppers as a winemaker does to his vineyard. Jean-Baptiste pays attention to the geology, climate, and aromas of his production. After planting in May, the peppers are harvested from late August to October. The red fruits are dried in an oven, where they are turned every 6 hours, then proudly hung on the façades of houses before being ground into powder for consumption.
The History of Madagascar Fleur de Sel :
Madagascar is nicknamed "Africa with Asian eyes." Its salt marshes are located far from any pollution, in Ifaty, in the southwest of the island. The Vezo, an ethnic group of fishermen living on this part of the island, have always harvested Ifaty fleur de sel. Originally, this ethnic group lived off fishing, but over time, the island's resources have diminished. They then began to collect the pure and immaculate Ifaty fleur de sel, as they alone possess the know-how for this delicate harvest.
The seawater in the clay basins evaporates under the combined action of the wind and the sun. The fabulous result is this fleur de sel, which is not harvested with a rake but delicately gathered by hand. This careful process preserves its light and airy texture without breaking it.
