Piment d'Espelette

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 approximately 4 hectares located in Aïnhoa in the French Basque Country.

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 from the mid-seventeenth century, after the chilipepper from Central America and the Caribbean in Spain was introduced.

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.
Segida 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.

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

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 pepperOnce the samples are milled, 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)
• farm-packed, no allergens

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

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
• best before December 2026 (12-2026)
• After opening, store in a dark and cool place (refrigerator)