| Espelette pepper | |
|---|---|
 Drying Espelette peppers | |
| Species | Capsicum annuum |
| Origin | France |
| Heat |  Medium |
| Scoville scale | 4,000 SHU |
TheEspelette pepper (French:piment d'EspeletteFrench pronunciation:[pi.mɑ̃dɛs.pə.lɛt] ;Basque:Ezpeletako biperra) is a variety ofCapsicum annuum that is cultivated in the Frenchcommune ofEspelette,Pyrénées-Atlantiques, traditionally thenorthern territory of theBasque people.[1] On 1 June 2000, it was classified as anAOC product and was confirmed as aPDO (French: AOP, Appellation d'origine protégée) product on 22 August 2002. Its flavor is described as sweet, fruity, and berry-like with a mild heat.[2][3]
Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as acondiment and for the conservation of meats. It is now a cornerstone ofBasque cuisine, where it has gradually replacedblack pepper and it is a key ingredient inpiperade.[4]
AOC/AOP espelette peppers are cultivated in the following communes:Ainhoa,Cambo-les-Bains,Espelette,Halsou,Itxassou,Jatxou,Larressore,Saint-Pée-sur-Nivelle,Souraïde, andUstaritz. Piment d'Espelette must be produced from the Gorria variety ofCapsicum annuum. Irrigation is prohibited, except for the month after planting and the plant density must be 10,000 to 30,000 plants per hectare. They are harvested in late summer and, in September, characteristicfestoons of pepper are hung on balconies and house walls throughout the communes to dry out.[4] An annual pepper festival organized by Confrérie du Piment d'Espelette, held since 1968 on the last weekend in October, attracts some 20,000 tourists.[5][6]
This pepper attains a maximum grade of only 4,000 on theScoville scale and is therefore considered only mildly hot. It can be purchased as festoons of fresh or dried peppers, as ground pepper, orpuréed or pickled in jars.[4]
In California in the United States, non-AOC espelette peppers are grown and marketed.[7]
According to the Syndicat du Piment d’Espelette, the cooperative formed to get the AOC designation, there are 160 producers of AOC Piment d'Espelette that plant 183 hectares (450 acres) and in 2014, they produced 203 tons of powdered Piment d'Espelette and 1,300 tons of raw pepper.[8][9]
