Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako
biperra) is a variety of chili pepper that is cultivated in
the French commune of Espelette, Pyrénées-Atlantiques,
traditionally the northern territory of the Basque people. On
1 June 2000, it was classified as an AOC product and was confirmed
as an APO product on 22 August 2002.
The plant, originally from
Mexico and to a lesser extent South America, was introduced
into France from the New World during the 16th century. After
first being used medicinally, it subsequently became popular
for preparing condiments and for the conservation of meat
and ham. It is now a cornerstone of Basque cuisine, where
it has gradually replaced black pepper and it is a key ingredient
labels for a peace of mind...
espelette peppers are cultivated in the following communes: Ainhoa,
Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore,
Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. It
is harvested in late summer and, in September, characteristic
festoons of pepper are hung on balconies and house walls throughout
the communes to dry out. An annual pepper festival, attracting
some 20,000 tourists, is held in October.
pepper attains only a grade of 4,000 on the Scoville scale and
therefore can be considered not hot. It can be purchased with
Mymill as festoons of fresh or dried peppers (in season), as ground
pepper, purée or jelly.(see shop please).