Piment d’Espelette F5 (France, Basque Country AOP)
Ingredients: Espelette chile powder from organic farming
A chile pepper that wakes up the flavor of dishes with just the right touch of heat.
€10.10
50 g
Recommendations
Scoville Heat Unit: 5. Use to season eggs, quiches, marinades and piperades (Basque-style stewed vegetables).
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin France (Basque Country), PDO Protected Designation of Origin.
- Storage / Use In a cool, dark, dry place.
- Scoville scale 5/10
€202 / kg
Olivier Rœllinger's words
Shortly after chile peppers arrived in Europe from the New World, they were adopted by the Basque region. Ever since, Espelette chile peppers have become an emblematic ingredient in the region, which has close historical and cultural ties to Brittany.
I have long used a pinch of Espelette pepper to season the dishes I make at home. I especially like it on fried and scrambled eggs and in salad vinaigrettes.
I have long used a pinch of Espelette pepper to season the dishes I make at home. I especially like it on fried and scrambled eggs and in salad vinaigrettes.
Story
Sylvain, our Espelette pepper grower, harvests his organically-grown chile peppers after they have fully ripened in the rich soil of the farm he inherited from his grandparents in Espelette, in the Basque region. In the breathtakingly beautiful spot, Sylvain also raises goats and grows corn.
From late August until the first frosts of November, the chile peppers are harvested by hand. They are immediately washed and sorted, then set on wicker racks to dry before being ground into a fine powder. Sylvain mills the Espelette peppers as well.
Traces of chile pepper cultivation in Espelette date back to 1650. Gorria is the chile pepper varietal (Capsicum annuum genus) that is now grown in Espelette.
Espelette pepper has had AOC (Appellation d'origine contrôlée) status since 2002. True Espelette pepper powder must be packaged in airtight bottles with the AOP label.
From late August until the first frosts of November, the chile peppers are harvested by hand. They are immediately washed and sorted, then set on wicker racks to dry before being ground into a fine powder. Sylvain mills the Espelette peppers as well.
Traces of chile pepper cultivation in Espelette date back to 1650. Gorria is the chile pepper varietal (Capsicum annuum genus) that is now grown in Espelette.
Espelette pepper has had AOC (Appellation d'origine contrôlée) status since 2002. True Espelette pepper powder must be packaged in airtight bottles with the AOP label.
