Espelette pepper

Piment d’Espelette

What it is

Brought back from the Americas in the 16th century, the pepper found its terroir in ten Basque villages, where autumn façades disappear under garlands of drying red pods. Protected like a great wine, it long replaced black pepper in Basque kitchens — warmth with a sunset colour.

In the kitchen

Gentler than cayenne, fruitier than paprika: dust it on eggs, cod or chocolate at the end. It seasons like pepper, not like fire.

Goes with

Cod Egg Tomato Olive oil Dark chocolate

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Albacore Natural casings Glass eel Ossau-Iraty Kintoa pork Noir de Bigorre pork

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