Piment d'Espelette

Mild heat with a sweet, smoky, and slightly fruity character. It’s often described as more aromatic than spicy.

The appearance is bright red when mature, often hung in strings (ristras) to dry, then ground into a vibrant red powder.

Traditionally used in Basque cuisine instead of black pepper. It seasons everything from meats and stews to omelets, seafood, and charcuterie. It can be used fresh, dried into flakes, or powdered.

In Basque cooking, Piment d’Espelette is the go-to spice, often used in place of black pepper. It seasons local specialties such as poulet basquaise (Basque chicken), pipérade (pepper and tomato stew), and cured meats. Chefs worldwide now embrace it for its ability to elevate dishes with a restrained yet distinctive heat.

• Meats & Charcuterie: Rub on pork, lamb, or sausages for warmth and color.
• Seafood: Sprinkle over grilled fish or shellfish, balancing richness with gentle spice.
• Vegetables & Eggs: Stir into omelets, stews, or roasted vegetables for aromatic lift.
• Finishing Touch: Like fine sea salt, it is often sprinkled at the end of cooking to preserve its delicate aroma.

Piment d’Espelette is a prized chili pepper grown exclusively in and around the village of Espelette in the French Basque Country. With its AOP (Appellation d’Origine Protégée) designation, it is protected much like fine wines and cheeses, ensuring that only peppers cultivated, dried, and prepared according to strict regional standards can carry the name.

The peppers ripen to a vivid red and are often strung together in long, decorative garlands called cordes to dry in the autumn sun. This practice not only preserves the harvest but also transforms the villages of the Basque countryside into vibrant displays of culinary heritage. Once dried, the peppers are either sold whole or ground into a rich, brick-red powder.