Espelette chilli pepper

Espelette, the chilli capital

A picturesque village in the heart of the Basque Country

The village of Espelette – “Ezpeleta” in Basque – is located in the Basque province of Labourd, at the foot of the mountains and 20 minutes from the Atlantic coast. Its postcard setting, festivities and authenticity make it irresistible. In just a few steps, you’ll be charmed by its narrow streets lined with white half-timbered houses, its facades adorned with strings of peppers glistening in the sun, its pedestrianised centre, its recently restored castle, its church, its washhouses and the silhouette of Mont Mondarrain on the horizon.

Further information: ESPELETTE Tourist Office – 05.59.93.95.02

Website – espelette@otpaysbasque.com

What is Espelette chilli pepper?

Piment d'Espelette is characterised by an intense bouquet dominated by delicate aromas of tomato, toast and dried hay, combined with a strong but non-aggressive spiciness: it is an exceptional spice.

A key ingredient in Basque cuisine from South America

Proud, powerful and generous, the chilli pepper came by sea, brought back from South America by our sailors in the 16th century. Over the generations, in the secrecy of their vegetable gardens, women have pampered and selected it, giving it its roundness, strength and brilliance. It’s a key ingredient in Basque cuisine, seasoning our everyday dishes as much as it enhances the refined dishes of the world’s greatest chefs. Is it its origin, its history or its flavour that gives Espelette chilli pepper so much character? Perhaps the secret lies there: Espelette chilli pepper is a spice bursting with love, an aroma that comes from the heart.

PDO, a Protected Designation of Origin

Thanks to the tenacity of a handful of men and women who care deeply about the Espelette chilli pepper, it has been a PDO since 2000. It complies with strict specifications that guarantee its quality and typicality, particularly in terms of origin, links to the land, know-how and respectful production methods.

The label is a fine and just reward for the work accomplished. The Espelette chilli pepper is currently grown by 200 producers in the region.

A generous ingredient, 10 times more fragrant than pepper

No stronger than pepper, but ten times more fragrant, Espelette chilli pepper adds a spicy kick to most dishes, combining its refined aromas with a wide range of products. It can be used in an almost infinite number of ways to satisfy every palate: powder, jelly, salt, sauces and mustard, ham, rillettes, sausages and duck foie gras, black cherry cream, chilli jams and chocolates, etc. To thank them for their generosity, chilli peppers are celebrated and honoured every year on the last weekend in October.

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Espelette chilli pepper production

The following explications take you through the various stages in the production of Espelette chilli pepper, which is mainly grown by hand.
The journey is long before the chilli powder arrives on your plate.
Here you can find out about the different stages in the growing process.
The plant cycle lasts almost a whole year...

Currently

1. Sowing

Sowing is carried out from February using our farm-saved seeds. These seeds were collected from the previous year's harvest and meet the PDO criteria. This stage, which lasts around two weeks, is carried out in the greenhouse. The seeds are lightly covered with compost and moistened.

2. Transplanting

The two-leaf seedlings (about 2 cm long) are transplanted by hand in the greenhouse, into pots of compost. They continue to develop under optimum conditions from March to the end of April.

3. Planting

Around mid-May, the PDO Espelette chilli pepper plants are planted out in the field on plastic mulch to regulate humidity and prevent weeds from growing. Around mid-June, beautiful white star-shaped flowers appear. It takes two months for them to turn into fruit.

4. Harvesting

When the fruit is fully red, the chillies are harvested by hand between August and early December. The harvested fruit is carefully sorted and cleaned according to its intended use: sale in ropes or processing into powder. They must comply with PDO specifications.

5. Greenhouse maturing

Chillies intended for powder processing are placed on racks in a greenhouse. This ripening stage lasts around 15 days and allows the peppers to dehydrate slowly, which enhances the intensity of their aromas.

6. Stalk removal

Stalk removal involves manually removing the stalk and collar from the pepper. The pepper is then cut in half to check its quality.

7. Drying and grinding

The chillies are dried in an oven at a temperature of 60°C for 3 days. The chillies are then ground to a powder.

8. Obtaining the D.O.P.

Once the powder has been ground, samples are taken and subjected anonymously to organoleptic tests. These tastings involve at least two of the four senses (sight, smell, taste and touch). When the powder receives a favourable opinion, it obtains its Protected Designation of Origin and the famous green "Piment d'Espelette PDO" stamp.

Frequent questions

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