Piment d’Espelette

Piment d’Espelette – also known as Gorria pepper – is a very early Capsicum annuum from the French part of the Basque Country. The variety finds its origins in South America, from where it is said to have been exported by Spanish sailors as early as the 16th century. Its thin-walled pods are sweet and develop only a low heat. In the town of Espelette in the Basque Country, which is also called “the capital of chili”, the dried pods are processed into a dark red seasoning powder. They’re also very suitable for making salads or for BBQs. A real all-rounder with a broad history.