Ingredients :
2 cups (500 ml) hot water
2 tbsp. tablespoon (30 g) of BACHATA
2 tbsp. tbsp (30 ml) MCT oil
(optional)
¼ tsp. teaspoon (4 g) chili powder
Espelette type
¼ tsp. teaspoon (4 g) cardamom powder
Preparation :
• In a French press, mix
all ingredients except oil.
• Filter and pour into 2 cups.
• Add the oil to each cup,
and whistle.
Flat :
The real name of Espelette pepper is Gorria pepper. Since
17th century, this pepper is cultivated in a French village called Espelette,
from which he took the name. It is a protected designation. So, if we cultivate
same variety of pepper in Quebec, we will call it: Gorria pepper.
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