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Espelette chilli pepper PDO
Espelette chilli pepper PDO
This Espelette Chilli pepper is aromatic and slightly spicy, and only ten farmers hold the secret of how to produce it. Use it everywhere, in both sweet and savoury dishes. Scoville Scale: 4/10 (warm).
As low as
€11.20
The Aroma of Espelette AOP Pepper, Bringing Basque Flavors to Your Plate
Aromatic and subtly spicy, only ten producers hold the secret! To warm up your dishes without burning your taste buds. Scoville Scale: 4/10 (mildly hot).
How is Espelette Pepper Cultivated?
A Millennia-old Plant Brought Back from America
Pepper is a plant originally grown in Central and South America. Belonging to the same family as peppers and tomatoes, pepper is a variety of capsicuum anuum. This relatively small plant measures about 1 meter high by 60 cm wide. Its fruit is a berry similar to the pepper, with a thick pericarp (skin) and little flesh when ripe. Pepper has an elongated and slender shape. It has been cultivated in America for several thousand years and was imported to Europe during the voyages of Christopher Columbus and the conquistadors.
A Basque Know-How
The first traces of pepper cultivation in the Basque Country date back to the 17th century. Widely used in popular and peasant cuisine, it now finds its place alongside the kitchens of great chefs. This artisanal know-how, combined with a mild to warm oceanic climate, has allowed the development of Espelette AOP Pepper.
Our Terre Exotique pepper is cultivated by Jean-Baptiste. He works on his pepper like a winemaker works on his vineyard. Jean-Baptiste pays attention to the geology, climate, and aromas of his production. After planting in May, the peppers are harvested from late August to October. The red fruits are dried in the oven, where they are turned every 6 hours, then proudly hung on the facades of houses before being ground into powder for consumption.
Spicy, Fruity, and Sweet, Terre Exotique Espelette Pepper Warms the Palate!
A Hot and Full-bodied Pepper
Devilishly invigorating, its spicy and fruity flavor, its warm and vibrant aroma breathe joy and Basque temperament. We appreciate its flavors of sun-drenched peppers and tomatoes. Its sweet and spicy taste brings a unique flavor to your dishes!
Is Espelette Pepper Spicy?
Slightly spicy and biting without being too intense, Terre Exotique Espelette pepper scores 4/10 on the Scoville scale. This system was invented in 1912 by the American Wilbur Scoville. It consists of measuring capsaicin in pepper (the molecule responsible for spiciness). Espelette pepper is therefore "hot," balanced between sweet pepper and explosive!
Using Espelette Pepper in Cooking
A Pepper to Use in All Your Dishes Without Moderation!
A true signature of southwestern cuisine, it is found in all dishes, omelets, salads, bread, and even chocolate! Its aromas of tomato, hay, and pepper are delicate and fragile; they can quickly vanish in nature. On the plate, Terre Exotique Espelette pepper powder awakens the taste buds without burning the palate! This makes it perfect for beginners in the world of peppers. It warms, just enough.
Exposed to light or air, the product presents a risk of whitening, it is important to follow the storage recommendations.
Simple and Quick Recipe Ideas with AOP Espelette Pepper
Like pepper, Espelette pepper delicately enhances:
• Pan-fried foie gras,
• Basque chicken,
• Calamari with tomatoes,
• Delicate marinated wild salmon,
• A good fresh parsley goat cheese.
No idea for dinner? Why not accompany a salad of raw vegetables with Basque bread with Espelette pepper? The recipe is available on our blog! Add the powdered pepper in the last step of preparation to preserve all the flavors.
AOP Espelette Pepper: History and Culture of this Basque Emblem!
AOP to Enhance and Protect this Unique Know-How
Espelette pepper owes its name to the charming village of the same name, nestled at the foot of the Basque mountains. It was here, around 1650, that farmers began to cultivate this red pepper brought back from Mexico. Very quickly, it became the emblem of Basque culture and gastronomy, especially since it was traditionally dried on the facades of houses in the region. In 2000, it was awarded an AOC (Appellation d'Origine Contrôlée), which was supplemented in 2008 by an AOP (Appellation d'Origine Protégée). This designation requires its producers to respect specifications that define its production area and rules guaranteeing the quality of the product.
In the Basque Country, Espelette pepper is celebrated every year
The Basques claim their culture and emblem every year during the Es pelette pepper festival! This event takes place on the last weekend of October, after the harvest. Men's choirs, pelota matches, traditional dances, concerts, tastings... The Espelette pepper festival is not to be missed for lovers of festive Basque atmosphere!
| Allergen | Absence |
|---|---|
| Native country | FRANCE |
| Genus and botanical species | Capsicum annuum |
| Ingredients | Espelette chilli pepper DOP (100%). Exposed to light or air, the |
| product presents a risk of bleaching, it's important to respect the | |
| storage recommendations. | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1526 kJ / 366 kcal VN Matière grasse (fat) : 12 g Dont acide gras saturés (of which saturated fat) : 2 g VN Glucides (carbohydrate) : 21 g Dont sucres (of which sugars) : 19 g VN Protéines (protein) : 15 g Vn Sel (salt) : 0.1 g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
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