« No stronger than pepper but ten times more fragrant, Espelette pimento pepper lifts the flavour of most dishes and combines its elegant aroma with numerous products. It has a virtually infinite number of possibilities to delight the palate ».
Source: AOP compliance criteria “Piment d’Espelette”
An exceptional destiny
Glorious, strong and generous, the pimento pepper came from across the seas, brought from South America by our seafaring forefathers in the 16th century. Over the generations, the womenfolk cosseted, appraised and selected the fruits of this plant, endowing it with roundness, strength and brilliance. A key ingredient in Basque cuisine, it seasons our everyday recipes just as much as it enhances the sophisticated dishes concocted by the world’s greatest chefs. What is it that gives so much character to the Espelette pimento pepper? Its origin, its history or just simply its taste? Ramuntxo tries to throw some light on the question, “The secret is perhaps that the Espelette pimento pepper is a spice packed with love; its unique aroma comes from the heart!”ice gorgée d’amour, un arôme qui vient du cœur.
Protected Designation of Origin
Espelette pimento pepper has been granted PDO-AOC status since 2000 thanks to the tenacity of a handful of men and women deeply attached to the quality of their pimento heritage. It meets the strict requirements of specifications regarding compliance of origin, local soil, expertise and sustainable production methods that guarantee its quality and unique character. This quality label is a wonderful reward that acknowledges their tireless devotion and painstaking work. Today, Espelette pimento pepper is grown by 180 farmers in 10 neighbouring communes.
The pimento in all its forms
No stronger than pepper but ten times more fragrant, Espelette pimento pepper lifts the flavour of most dishes and combines its elegant aroma with numerous products. It has a virtually infinite number of possibilities to delight the palate: powder, jelly, seasoned salt, pimento sauces and mustard, ham, rillettes, dried sausages and duck foie gras with pimento, black cherry cream, jams and chocolates with pimento, etc. To celebrate such a generous contribution to everyone’s taste buds, Espelette pimento pepper is the guest of honour at festivities held annually during the last weekend in October.
Seeds, saved by farmers from the previous year’s harvest, are scattered from February onwards, in accordance with AOP compliance criteria. This stage lasts about fifteen days and is carried out in greenhouses. The sown seeds are then lightly covered with damp, composted soil.
Seeds, saved by farmers from the previous year’s harvest, are scattered from February onwards, in accordance with AOP compliance criteria. This stage lasts about fifteen days and is carried out in greenhouses. The sown seeds are then lightly covered with damp, composted soil.
Seedlings with two leaves (about 2cm) are pricked out manually into mounds of compost, still in greenhouses. They continue to develop in these optimal conditions from March to the end of April.
Seedlings with two leaves (about 2cm) are pricked out manually into mounds of compost, still in greenhouses. They continue to develop in these optimal conditions from March to the end of April.
Around mid-May, AOP Espelette pimento plants are transferred to open fields using plastic mulching that enables humidity to be controlled and prevents the growth of weeds. The beautiful star-shaped white flowers blossom in mid-June; it will be another two months before the fruit appears.
Around mid-May, AOP Espelette pimento plants are transferred to open fields using plastic mulching that enables humidity to be controlled and prevents the growth of weeds. The beautiful star-shaped white flowers blossom in mid-June; it will be another two months before the fruit appears.
The pimento pepper is harvested by hand from August to the beginning of December. The harvested fruit is carefully sorted and cleaned depending on what use will be made of it – sold on ropes or transformed into powder – and it must comply with AOP specifications.
The pimento pepper is harvested by hand from August to the beginning of December. The harvested fruit is carefully sorted and cleaned depending on what use will be made of it – sold on ropes or transformed into powder – and it must comply with AOP specifications.
Pimento peppers that are going to be transformed into powder are placed on wooden trays to ripen in greenhouses. This ripening stage lasts about 15 days during which time the pimento peppers slowly dehydrate to further develop the full expression of their aromas.
Pimento peppers that are going to be transformed into powder are placed on wooden trays to ripen in greenhouses. This ripening stage lasts about 15 days during which time the pimento peppers slowly dehydrate to further develop the full expression of their aromas.
The stalking process consists in removing the pimento’s peduncle and corolla by hand. The pimento is then cut lengthwise to check on its quality.
The stalking process consists in removing the pimento’s peduncle and corolla by hand. The pimento is then cut lengthwise to check on its quality.
The pimento peppers are then dried over a period of 3 days in ovens at a temperature of 60°C. They are then ground into powder form.
The pimento peppers are then dried over a period of 3 days in ovens at a temperature of 60°C. They are then ground into powder form.
When the pimento peppers have been ground into powder form, random samples are taken from each batch of packed powder. These samples are then subjected to organoleptic blind testing that encompasses at least two of the four senses (sight, smell, taste and touch). When the powder is assessed as being in compliance, it then obtains its Protected Designation of Origin certification.
When the pimento peppers have been ground into powder form, random samples are taken from each batch of packed powder. These samples are then subjected to organoleptic blind testing that encompasses at least two of the four senses (sight, smell, taste and touch). When the powder is assessed as being in compliance, it then obtains its Protected Designation of Origin certification.
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