The Espelette Pepper
The Delicious Espelette Pepper from Hot Sauce Survey
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Images Sourced from the Espelette pepper Wikipedia Record.
| Pepper Name | Espelette Pepper |
|---|---|
| Pepper Cultivar | Capsicum Annuum |
| Scoville | 4,000 |
| Wikipedia Summary | The Espelette pepper (French: Piment d'Espelette French pronunciation: \u200b[pi.mɑ̃ dɛs.pə.lɛt] ; Basque: Ezpeletako biperra) is a variety of Capsicum annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. It can be purchased as festoons of fresh or dried peppers, as ground pepper, or puréed or pickled in jars.For US consumers non-AOC espelette peppers grown and marketed in California may be fresher than imported AOC Espelette peppers.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 1300 tons of raw pepper,. External links == (in French) Piment d'Espelette, site dedicated to the pepper |
| Location | Country: France Lat: 46.23 Long: 2.21 |
| Wikipedia Link | WikiPedia Link |
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| Date Added | 2 Years, 3 Months Ago |
| Date Last Updated | 1 Year, 8 Months Ago |
| Contributor | HotSauceSurvey |
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