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Basque chilli pepper

Basque chilli pepper

Similar taste to Espelette chilli pepper, It will enhance your dishes without setting them alight. Scoville scale: 4/10

As low as €9.35
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Chilli peppers were introduced to the Basque country in the 16th century by the Spanish sailor Juan Sebastian Elcano after an expedition to America. The flavours of the basque chilli pepper are boosted by the warm southern winds otherwise known as “Haize Hegoa” and by the oceanic microclimate. This chilli pepper is called “Biperra” in Basque.

This chilli pepper has aromas of hay, tomatoes and roast peppers. Its fruity flavours go perfectly with poulet basquaise, veal stew, tagines, omelettes, tomato salads, grilled fish, meat skewers, Périgord duck pâté

It is used in cooking like pepper, to enhance dishes and add a spicy note. Basque chilli pepper is classed 4/10 on the Scoville scale. It is no stronger than black pepper (Piper nigrum).

Basque chilli pepper was traditionally dried hanging up outside Basque homes. Nowadays, it is dried in greenhouses and ovens. The chilli peppers are harvested by hand from August to November when they ripen to a sharp red colour.

More Information
More Information
Native country FRANCE
Genus and botanical species Capsicum annuum
Ingredients hot chilli pepper
Allergen Absence
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.