The French Basque country has been the home of piment d'Espelette since the 17th century. It is made from chili peppers of the 'Gorria' variety, which is simply the Basque word for red. Harvesting begins in late summer and continues until the first night frosts towards the end of November. The mature pods are pierced at the stems, threaded into strands and dried in the open air for around twenty days, during which time they develop their characteristic aroma. They are then removed from the stems, dried thoroughly in the oven at 55-60 °C, carefully ground and packaged. Eight kilograms of fresh pods are needed to produce one kilogram of aromatic piment d'Espelette with its very own, rather mild spiciness and typical, slightly smoky note. It is used for meat, fish and eggplant dishes, but also for fiery drinking chocolate.

Sales description:

Organic hot paprika powder

Ingredients:

Paprika powder hot from certified organic farming.

Origin / provenance:

France

Organic control body:

FR-BIO-01

Responsible food business operator:

GP Pays BasqueMaison Matchitonea, Quartier Karrik 64250 Ainhoa France