The emblem of the Basque country !
It gets its name from the delightful little village of Espelette tucked away at the foot of the Basque mountains. Although it’s considered as one of the emblems of the Basque country, it was originally brought back from South America by Christopher Colombus in the 16th century. Its Protected Designation of Origin status means that all the farmers must comply with the specifications that set out the geographical area where the chilli pepper can be produced and certain rules which guarantee the quality of the chilli pepper.
Its aromas of tomato, hay and pepper are delicate and subtle, almost fleeting. Harvested between the end of August and October, the red fruit are oven-dried, where they are turned every 6 hours, then festoons of the peppers are hung outside local houses to dry out further before being ground down to a powder.
Deviliously invigorating, its spicy and fruity flavour, its warm and sharp aroma reflect the light-hearted ambiance of the Basque country.
It’s a speciality of Southwestern French cuisine and you’ll find it in every dish, omelettes, salads, bread and even chocolate.
Scoville Scale: 4/10 (warm)
|Genus and botanical species||Capsicum annuum|
|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
|Ingredients||Espelette chilli pepper PDO in powder. Exposed to light or air, the|
|product presents a risk of bleaching, it's important to respect the|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|