Piment d'Espelette

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

Highly recommended! We have only a few jars left from De Segida-boerderij. It was acquired last year by Ferme Okilaua, the brand we will be carrying from now on. We are offering an interesting discount on the last Segida jars this week.

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 is held.pepper is held in: Espelette, in the French Basque Pyrenees-Atlantiques. The cultivation of chilipeppers in this area dates from the mid-seventeenth century, after the Chilepepper 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. Also at the Ferme Okilaua wordt.deze traditional pepper grown, planted and harvested by hand. The peppers are always ground quite coarsely, but after grinding, these particles must not be larger than 5 mm.

Okilaua also makes a paste (purée) from it and processes the pepper in various other products, of which we also sell the jelly.

Piment d'Espelette may bear the appellation d'origine contrôlée (AOC) designation since 2000, and since 2002 also the European appellation d'origine protégée (AOP), as the only French spice. Provided that it is under the supervision of the Syndicat du Piment d'Espelette is cultivated. Every year, the cultivation is assessed by this Council against the quality criteria of the Basque and European labels.

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

The new season

From August, the ripe chiliespeppers harvested and dried. As soon as the peppers Once the grains have been ground, samples are submitted to the Syndicate for approval to bear the AOP designation. As soon as this is the case and the packaging is ready, orders for the new year are processed.

Usage

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

Features

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

• in original glass jar (40 grams) - harvest 2024/25 Ferme Conchoinea brand Segida
• in original glass jar (40 grams) - harvest 2025/26 Ferme Okilaua
• in original bag with a content of 250 grams (vacuum) - harvest 2025/26 Okilaua Farm

General advice

• save the Piment d'Espelette cool, and out of direct sunlight;
• After opening, the powder has a shelf life of at least three months, provided it is stored in a closed package and in the refrigerator between 3 and 5°C.

Best before:

• The expiration date is an indication; trust your senses.
• 2024 harvest best before December 2026 (12-2026)
• harvest Best before 2025 December 2027 (12-2027
• After opening, store in a dark and cool place (refrigerator).