Espelette Pepper Butter - Bordier 125g

Meeting with an Espelette producer, 2008
The spicy and colorful note of Espelette pepper reveals the flavor of salted butter. Ideal mixed with mashed potatoes, placed on a rib of beef cooked on the grill, in a fish foil or on your red mullet fillets. It can surprise you in your little chocolate fondants.
Espelette pepper is a pepper grown in the Basque Country. It takes its name from the town of Espelette. Originally from South America, chili pepper was introduced to the Basque Country in the 17th Century.
It is a conical, fleshy, hanging fruit that turns red when ripe. It remains to dry for a long time in the sun and then it is reduced to powder. It is used in Basque cuisine like pepper.
Piment d'Espelette has been classified as an Appellation d'Origine Contrôlée since June 1, 2000, reinforced on August 22, 2002 by an AOP. Its production area includes 10 municipalities. The pickers harvest the peppers manually in August. In the fall, the houses in these towns are all decorated with braids of Espelette pepper. The salted butter remarkably fixes the spicy flavor of the pepper.