Piment d'Espelette

Our Piment d'Espelette, a coarsely ground chili pepper - called Ezpeletako biperra in Basque - has been grown with care and lovewd at the Ferme Conchoinea, a plot of approximately 4 hectares located in Aïnhoa in the French Basque Country.

The espelette pepper is named after the place where it has been cultivated for centurieswd, and where an annual festival in honor of the chili pepper is held: Espelette, in the French-Basque Pyrenees-Atlantiques. The cultivation of chili peppers in this area dates back to the mid-seventeenth century, after the chili pepper was introduced into Spain from Central America and the Caribbean.

From this the Basque variety Capsicum annuum var. gorria, also called the Gorria or Biper. Laurent and Laurence Bessouat have been growing this pepper at the Ferme Conchoinea since 1998, planting it and harvesting it by hand. The peppers are coarsely ground. After grinding, these particles may have a maximum size of 5 mm.
The Bessouats also make a paste (purée) from it and process it in various other products, of which we only sell the gelée. All Bessouats products carry their own brand name, Segida.

Piment d'Espelette has been allowed to carry the designation appellation d'origine contrôlée (AOC) since 2000, and since 2002 it has also been the only French spice to carry the European appellation d'origine protégée (AOP). Provided that it is cultivated under the supervision of the Syndicat du Piment d'Espelette. Every year, the cultivation is assessed by this Council on the quality criteria of the Basque and European label.

The quality of Segida allspice is evident from the many awards it has won, including the d'Argent medal at the Salon international d'agriculture in Paris.

Our Piment d'Espelette is offered in a glass jar with 40 grams of pepper and a bag with 250 grams (vacuum). Only in the original packaging! It is not permitted to use the name Piment d'Espelette for non-certified products, and for that reason we are not allowed to repackage the Espelette. Unfortunately, that does happen elsewhere!

Usage

The Piment d'Espelette is indispensable in Basque cuisine, where it is used, among other things, in 'piperade'. In the Basque Country people mainly use Espelette, rarely black pepper.

Features

• 100% Gorria pepper (Capsicum annuum var gorria)
  
• from Aïnhoa, French Basque Country (Pays Basque)
• packed on the farm, no allergens
• latest harvest (2022/23) - see latest news

Assortment

• in original glass jar (40 grams) 
• in original bag with a capacity of 250 grams (vacuum)

General advice

• keep the Piment d'Espelette cool, and not in direct sunlight;
• After opening, the powder has a shelf life of at least three months, provided it is stored in a closed container and in the refrigerator between 3 and 5° C

Best before:

• end 2024 (unopened package, at room temperature)
  

Latest news

At the end of June (2023), the Ferme Conchoinea was hit by severe weather. Driving rain, combined with enormous hail. The attached photo shows the image immediately after the driving rain. Almost all pepper plants have been lost.