Piment d`Espelette is a special spice that is nifty and versatile. The plant is cultivated in the southwestern pat of France and the cultivation has a tradition that is hundreds of years old. Piment d`Espelette gives every dish the special kick.
From America to the Basque Country: Piment d'Espelette
When Christoph returned from his second trip to America in 1523, he had the Basque navigator named Gonzalo Percaztegi aboard. He brought a variety of peppers from America, which was then planted in the Basque Country. Since the soil conditions in the new home of these peppers differ slightly, the peppers have changed over time. Through a higher acidity in the soil, the pepper has got the typical taste of today's Piment d'Espelette. This is how this type of pepper developed its own, incredible taste which enjoys a lot of popularity today. By the way, since 1967 there is also a chili festival in honor of the Piment d'Espelette. The oldest chilli festival in the world takes place every year in October in the small village of Espelette in France.
Piment d'Espelette can be purchased mainly in three varieties: as fresh approximately 12 cm long pods, as dried pods (whole or in flakes) and as a powder. No matter in which form, the spice gives each meal a very special aromatic and smoky note. The Piment d'Espelette is less spicy than cayenne, but a lot more aromatic.