Espelette pepper, known as “Piment d’Espelette” in French, is a unique and highly prized chili pepper grown in the Basque region of France, specifically in the village of Espelette. This vibrant red pepper is an integral part of Basque cuisine and has earned a prestigious AOP (Appellation d’Origine Protégée) designation, guaranteeing its quality and regional origin.
The pepper is harvested in late summer, dried in long strings, and ground into a fine powder. It has a distinctive, mildly spicy flavor with fruity and smoky undertones, making it a versatile ingredient in both traditional and modern culinary applications. With a Scoville heat unit rating between 500 and 4,000, Espelette pepper provides a gentle warmth that enhances dishes without overwhelming the palate.
Espelette pepper is often used in seasoning meats, stews, soups, and fish, as well as in spice blends like piperade, a Basque vegetable dish. It can also be sprinkled over roasted vegetables or incorporated into marinades and sauces for an added layer of complexity. The pepper’s flavor is considered more nuanced and delicate than typical chili peppers, which is why it is favored by chefs and home cooks alike.