This finely-ground chilli pepper is named after the French town where it’s grown - Espelette in South West France, 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.
Traditionally, Espelette pepper 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.
Ingredients: 100% espelette chilli powder
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