Piment d'Espelette

Our Piment d'Espelette Okilaua, a coarsely ground chili pepper – called Ezpeletako biperra in Basque – is grown with care and love. in the French Basque Country.

We have been supplying 'Espelette' from the village Aïnhoa since 2018 , initially produced under the name Segida on the Ferme Conchoinea. Nicolas Darthayette has merged his farm and the plots of Ferme Conchoinea and, since 2024, has been supplying his Espelette products under the name Okilaua in the stylish glass jar so familiar to us, and in vacuum bags.

The 'Espelette' is a pepper named after the place where it has been cultivated for centuries, and where an annual festival in honor of the chili pepper is held: the Espelette region, in the French Basque Pyrenees-Atlantiques. The cultivation of chilipeppers 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 the Basque variety Capsicum annuum var. gorria, also called the Gorria or Biper. At the Ferme Okilaua this unique chilipepper is traditionally harvested by hand, ground quite coarsely, considering these particles must not be larger than 5 mm.

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

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.

We offer our Piment d'Espelette in a glass jar with 40 grams of pepper and a bag with 250 or 1.000 grams (vacuum-packed). Exclusively 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 also not allowed to repackage the Espelette. Unfortunately, this does happen - elsewhere!

The new season

From August, the ripe chiliespeppers harvested and dried. Once the chilis 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

Espelete 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 2025/26
• in original bags with a content of 250 and 1.000 grams (vacuum) - harvest 2026/27

General advice

• save the Espelette Piment d'Espelettecool, 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.
• harvest 2025/26, best before December 2027 (12-2027)
• after opening, store in a dark and cool place (refrigerator).