Question 1 : Latin America. It has been introduced to the Basque Country in the 16th century
Question 2 : Protected Designation of Origin
Question 3 : No, as it can only be cultivated in 10 basque towns : Espelette, Larressore, Ainhoa, Cambo-les-Bains, Halsou, Jatxou, Itxassou, Saint-Pée-sur-Nivelle, Souraïde and Ustaritz.
Question 4 : Inside the fruit
Question 5 : No, only the selected seeds of GORRIA variety (« red » in Basque) are used
Question 6 : In the winter (mid-February)
Question 7 : In May, after the Saints of Ice
Question 8 : By hand
Question 9 : To support the plant
Question 10 : By hand, but also with much love
Question 11 : Once out of the oven
Question 12 : The 15th of December
Question 13 : 1meter
Question 14 : 20 peppers. This is the average production of one pepper plant.
Question 15 : Scoville’s scale
Question 16 : same as black pepper
Question 17 : at the end of the cooking process, to preserve the aromas
Question 18 : La gelée, le caviar and la confiture. As many other delicacies you can discover in our shop.
Question 19 : L’atelier du piment – obviously ! 😊