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Features:- Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra)
- Variety of pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques
- Traditionally the northern territory of the Basque people.
- In 2000, it was classified as a AOC (Appellation d'Origine Controlee, meaning the name is protected)
- Imported from France
Other Details
Address: Array
Country: France
Manufacturer: Biperduna
Package Quantity: 1
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Editorial/Description:Product Description: The plant, originally from Mexico and to a lesser extent South America, was introduced in France from the New World around the 16th century. After first being used medicinally, it has since become 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 in piperade. AOC 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.
Customer Reviews:
Nice product
(2 of 2 Found this Helpful)
October 12, 2009
This is a great spice, typical of the southern Basque area of France. Slightly spicy/hot, it adds great depth of flavor to any dish where you would think a dried pepper such as paprika might be appropriate. Used to be very hard to find in the US.
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