Espelette pepper, or Ezpeletako Biperra in Basque, is an iconic spice from the Basque Country, specifically cultivated in the village of Espelette and its surrounding areas, located in the Pyrénées-Atlantiques department in southwestern France. This pepper has been granted a Protected Designation of Origin (PDO) since 2002 and an Appellation d’Origine Contrôlée (AOC) since 2000, ensuring its authenticity and connection to the local terroir.

The cultivation of Espelette pepper is a centuries-old tradition, carried out with precision. It is sown in the spring and harvested by hand in the fall. The peppers are then sun-dried for several weeks, often hung in clusters on the façades of Basque homes, which has become a characteristic feature of the region’s landscape. After drying, the peppers are either ground into powder or turned into paste.
Espelette pepper is prized for its mild heat and subtle warmth, scoring around 4 on the Scoville scale.

Its fruity and slightly smoky flavor makes it a versatile spice that enhances a variety of dishes without overpowering the other flavors.
• As a powder: Sprinkle it on grilled meats, roasted vegetables, fish, or eggs to add a touch of heat. It often replaces black pepper in traditional Basque recipes, such as axoa (veal stew) or piperade.
• As a paste: Espelette pepper paste can be used in sauces, marinades, or dressings to bring a balanced kick of flavor.
• Wine pairing: Espelette pepper pairs beautifully with Basque red wines like Irouléguy, or with light, fruity wines.

Espelette pepper is much more than just a spice; it’s a symbol of the rich culinary heritage of the Basque Country.

Remember to let us know your reservations for the upcoming harvest!! Here is the list of available formats. we can ship simply to worldwide.