Piment d'Espelette

Our Piment d'Espelette, a coarsely ground chili pepper - called Ezpeletako biperra in Basque - has been grown with care and love on the Ferme Okilaua, a plot of land located in Aïnhoa in the French Basque Country.

Highly recommended! We still have a few jars from De Segida Farm. This farm was acquired last year by Ferme Okilaua, the brand we'll be carrying from now on. We're offering a great discount on the last few Segida jars this week.

The espelette-pepper is named after the place where it has been grown for centuries, and where an annual festival is held in honor of the chilipepper is held: Espelette, in the French-Basque Pyrenees-Atlantiques. The cultivation of chilipeppers in this area dates back to the mid-seventeenth century, after the chilipepper 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. At the Ferme Conchoinea wordt.deze pepper cultivated, planted and harvested by hand since 1998. The peppers are coarsely ground. After grinding, these particles may be no larger than 5 mm.
Okilaua also makes a paste (purée) from it and processes the pepper in various other products, of which we sell the jelly.

Piment d'Espelette has been granted the Appellation d'Origine Contrôlée (AOC) designation since 2000, and since 2002, it is the only French spice to have the European Appellation d'Origine Protégée (AOP). This is provided it is cultivated under the supervision of the Syndicat du Piment d'Espelette. This council assesses its cultivation annually against the quality criteria of the Basque and European labels.

Our Piment d'Espelette is offered in a glass jar containing 40 grams pepper and a 250-gram bag (vacuum-sealed). Only in the original packaging! The Piment d'Espelette name may not be used for uncertified products, and for this reason, we are not permitted to repackage Espelette. Unfortunately, this does happen elsewhere!

The new season

From August onwards the ripe chiliespeppers harvested and dried. As soon as the peppers Once the samples are ground, they are submitted to the Syndicat for approval to carry the AOP designation. Once this is done and the packaging is ready, orders for the new year will be processed.

Usage

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

Features

• 100% Gorria pepper (Capsicum annuum var gorria)
  
• originating from Aïnhoa, French Basque Country (Pays Basque)
• packed on the farm

• in original glass jar (40 grams) - harvest 2024/25
• in original glass jar (40 grams) - harvest 2025/26
• in original bag with a content of 250 grams (vacuum) - harvest 2025/26

General advice

• store the Piment d'Espelette in a cool place, away from direct sunlight;
• Once opened, the powder can be kept for at least three months, provided it is kept in a closed container and refrigerated between 3 and 5° C.

Best before:

• the expiration date is an indication, trust your senses
• 2024 harvest at least good until December 2026 (12-2026)
• harvest Best before 2025 December 2027 (12-2027
• After opening, store in a dark and cool place (refrigerator)