Piment d’Espelette – what is it?

Piment d’Espelette is a very special chili

I did not know much about piment d’Espelette until now but was often asked if I sell it.

That’s why I’ve now done some research about it – and of course, I’ve tasted it!

Piment d’Espelette is obtained from a certain variety of chili – from the Gorria. By the way, Gorria means “red” in Basque and this variety of chili is really bright red.

Originally, this chili comes from Mexico, just like all other varieties. Today, however, the Gorria is grown and processed in the French Basque Country, around Espelette.

The name “piment” is actually incorrect, as it is derived from pepper

It is probably called that because Columbus thought that he had found pepper.

The clove pepper is also not pepper, but it is called Piment.

The cultivation of Gorria is strictly controlled and the name Piment d’Espelette is protected. In order for the spice to be sold under this name, it must be bottled there, in a glass container. In return, it receives the AOP (appellation d’origine protégée) label. This is a guarantee that it is produced and packaged in the country itself.

If you find this product packaged differently, it has probably been bottled in another country. Then it is called Espelette pepper or Basque chili. However, the product is the same.

Piment d’Espelette is only slightly hot, it has about 1500 – 2500 Scoville. Its taste is fruity-harmonious with a sweet note.

It actually goes well with any dish, but especially well with chicken and fish

But also, on cream cheese for aperitifs, sprinkled on salads or with egg dishes. You can either cook it or simply add it to the finished dish at the end.

In the Espelette region, it is even used to make a spicy jelly that goes wonderfully on bread or with cheese.

For me, the Piment d’Espelette is a true discovery, and for you?