Piment d´Espelette A.O.P.
In 1650, travels brought a refined spiciness from Mexico to the Basque region in the form of chilli peppers. Thanks to the climate, the fruit could be grown and refined by means of careful selection.Thereby a local speciality came into being: Only ten French villages are allowed to grow Espelette peppers. The ripe fruit are picked by hand and dried in the sun. As a fine powder, it can be used in a variety of ways in the kitchen. Add it to fish, meat or omelettes for a pungent spiciness – or give desserts a warming touch.