Our Piment d'Espelette, a coarsely ground chili pepper - called Ezpeletako biperra in Basque - is grown with care and love on the Ferme Conchoinea, a plot of about 4 hectares located in Aïnhoa in the French Basque Country.
The Espelette pepper is named after the place where it has been cultivated for centuries, 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 to Spain from Central America and the Caribbean.
From this is the Basque variety Capsicum annuum var. gorria, also called the Gorria or Biper. At the Ferme Conchoinea, Laurent and Laurence Bessouat have been cultivating this pepper since 1998, planting and harvesting it by hand. The peppers are coarsely ground. After grinding, these particles may be no more than 5 mm in size.
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 bear their own brand name, Segida.
Piment d'Espelette has been allowed to bear the designation appellation d'origine contrôlée (AOC) since 2000, and since 2002 it is also the only French spice to carry the European appellation d'origine protégée (AOP). Provided that it is grown under the supervision of the Syndicat du Piment d'Espelette. Every year, the cultivation is assessed by this Council on the basis of the quality criteria of the Basque and European label.
How good Segida's allspice is is evidenced by the many awards it has won, including the medal d'Argent at the Salon internationale 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 allowed to use the name Piment d'Espelette for non-certified products, and for that reason we are not allowed to repack the Espelette. Unfortunately, that does happen elsewhere!
The Piment d'Espelette is indispensable in Basque cuisine, where it is used in 'piperade', among other things. In the Basque Country people mainly use Espelette, rarely black pepper.
- 100% Gorria pepper (Capsicum annuum var gorria)
- from Aïnhoa, French Basque Country (Pays Basque)
- harvest 2022/23
- in original glass jar (40 grams)
- in original bag with a capacity of 250 grams (vacuum)
- keep the Piment d'Espelette in the original packaging cool, and not in direct sunlight;
- after opening, the powder has a shelf life of at least three months, provided that the packaging is closed and stored in a refrigerator between 3 and 5° C
end 2024 (unopened package, at room temperature)