The Espelette pepper (Piment d’Espelette) is a famous mild French chili from the Basque region with Protected Designation of Origin (PDO) status. It has a delicate, fruity heat and is a cornerstone of Basque cuisine.
Espelette peppers are long, slender, tapered pods (3–6 inches) with thin, smooth skin. They start green and ripen to a vibrant bright red. The walls are relatively thin but flavorful. Heat is mild (1,000–4,000 SHU) — warmer than a bell pepper but much gentler than a jalapeño.
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Grown in the village of Espelette in the French Basque Country since the 16th century (introduced via the Columbian Exchange). It received PDO status in 2002, meaning only peppers grown in that specific region can legally be called Piment d’Espelette. It is a key ingredient in Basque cooking and is often dried and ground into flakes or powder.
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Reach out →Delicate, fruity, and slightly sweet with a gentle warmth and subtle floral notes. When dried it develops a mild smoky character that enhances rather than overwhelms dishes.
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