Piment d’Espelette means, simply, pepper from Espelette, which is a village in the French Basque country in the Pyrenees, close to the Spanish border.
The pepper itself is called Gorria, Basque for “red.”
Characteristics:
© Photothèque Piment d’Espelette AOP
Appearance:
Piment d’Espelette peppers are rather plump, conical peppers with a deep red color when ripe.
They are typically dried, either on wooden drying racks or strung up and – traditionally, and now for the prettiness of it – hung from the facades of houses, and ground into a fine powder.
Flavor Profile:
The flavor of Piment d’Espelette is complex and well-balanced.
It offers a mild to moderate heat level, along with sweet fruity undertones reminiscent of sun-dried tomatoes or raisins. A subtle smokiness adds depth and complexity to its taste.
Culinary Significance:
Piment d’Espelette is a cornerstone of Basque cuisine, used to enhance a wide array of dishes, from traditional stews and fish dishes to sauces, egg preparations, and even desserts.
It is an essential ingredient of axoa, a Basque stew of mashed veal, onions and tomatoes.
Growing Region and Cultivation:
Piment d’Espelette peppers are exclusively grown in the designated area around the town of Espelette in the French Basque Country.
Aside from Espelette itself, this also includes Cambo-les-Bains (a spa town that is home of the Gateau Basque and the place where Edmond Rostand wrote Cyrano de Bergerac), Aïnhoa, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde and Ustaritz.
© Photothèque Piment d’Espelette AOP
The unique microclimate and soil conditions of this region contribute to the peppers’ distinct flavor profile. The peppers are typically hand-picked and then slowly dried in the sun or in specially designed drying houses.
History:
Legend has it that a Basque sailor who had accompanied Christopher Columbus on his voyage(s) to the Americas brought the first chilli right to the Basque country.
Research finds that it has been grown commercially in the area of Espelette since 1650.
Since 2000, Piment d’Espelette (Espeletako Biperra) is officially recognized as a product with a protected designation of origin (originally AOC, since 2009 AOP/PDO).
It is the only French spice with this designation, meaning that Piment d’Espelette may only carry that appelation if it was grown and produced there.
The nine villages celebrate their pepper every year, on the last weekend in October, at the Fête du Piment in Espelette.
Beyond Basque Cuisine:
While deeply rooted in Basque culinary traditions, Piment d’Espelette has gained international recognition for its exceptional flavor and versatility. It is now used by chefs and home cooks worldwide to add a touch of Basque flair to their dishes.
Overall, Piment d’Espelette is a unique and flavorful chili pepper that showcases the terroir of the Basque region.
Its combination of mild heat, fruity notes, and smoky undertones makes it a sought-after ingredient for those seeking to explore the nuanced flavors of chili peppers beyond mere spiciness.
Reply