Espelette pepper, or organic piment d’Espelette, is a mild to medium-hot chilli from the Basque town of Espelette in southwest France. This finely-ground chilli pepper It is named after the French town where it’s grown, just over the border from San Sebastián.
The pepper was introduced from Mexico in the 16th century, but in 2000 was awarded a Designation of Origin (DOP), officially rooting it in the Pyrénées-Atlantiques region in southwest France. And it is now a traditional ingredient in many Basque dishes like pipérade.
How is espelette pepper used?
Traditionally Espelette pepper, or piment d'Espelette, is used as part of the curing process for Bayonne hams, as well as spicing honey or bread and even adding a kick to hot chocolate or liqueurs. Espelette is also used as the starring ingredient in lots of traditional Basque dishes – from pipérade fish stew to chicken basquaise with piperade.
Organic espelette pepper is also used to add a slightly citrussy, slightly smoky kick to grilled meats, pate, stews and even chocolate desserts.
About the producer
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: 100% organic espelette pepper AOP.
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