Espelette pepper

In short Undeniably the star of French spices, Espelette pepper or Ezpeletako beep of the family capsicum annuum has been produced in the Basque country since the 17th century. It is also the only spice in France protected by an A.O.P., Protected Designation of Origin. This pepper brings a touch of heat to the mouth as well as a fruity and aromatic note to preparations. It is a “spice” pepper and not a “vegetable” pepper; in fact, it is only eaten dried.
Profile Its rich aromatic palette with notes of red pepper and its moderate spicy strength between 1,500 and 2,500 units on the Scoville scale makes it an excellent everyday pepper totally suited to our Western palates.
Culture Heir to ancestral traditions, the production of Espelette pepper requires the omnipresence of manual labor. Cultivation is done in the open field, systematic phytosanitary treatments are prohibited and irrigation is strictly regulated. Harvested by hand from the end of summer until December 1st, the Espelette pepper has had time to soak up the sun to give its unique taste. Once the peppers are harvested, they are cleaned by hand, then stored on shelves in greenhouses or on the facades of houses, to finish ripening and thus release the aromas. They will finally be dehydrated in the oven.
INSPIRATIONS, IDEAS AND RECIPE SUGGESTIONS:
Use In cooking, it can be sprinkled as desired in a sauce or marinade. It is also delicious sprinkled at the last minute on eggs, toast, fried vegetables or poultry... It is not uncommon to see Chefs use it to replace pepper on a daily basis.
100ml glass jar, 2-year shelf life