Espelette pepper: Difference between revisions
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{{short description|Variety of chili pepper cultivated in the French commune of Espelette}} | |||
[[File:France-Piment_d'Espelette-2005-08-05.jpg|thumb|right|Espelette peppers drying in the sun]] | |||
The Espelette pepper | The '''Espelette pepper''' (''Capsicum annuum'' var. ''Gorria'') is a variety of chili pepper that is cultivated in the French commune of [[Espelette]], in the [[Pyrénées-Atlantiques]] department of the [[Nouvelle-Aquitaine]] region. It is a key ingredient in [[Basque cuisine]] and is known for its mild heat and rich flavor. | ||
== | ==History== | ||
The Espelette pepper was introduced to the Basque region in the 16th century, likely brought back from the [[New World]] by [[Basque people|Basque sailors]]. Over time, it became an integral part of the local cuisine and culture. The pepper is named after the village of Espelette, where it has been traditionally grown. | |||
==Cultivation== | |||
[[File:France-Piment_d'Espelette-2005-08-05.jpg|thumb|left|Espelette peppers hanging to dry]] | |||
The cultivation of Espelette peppers is highly regulated to maintain quality and authenticity. The peppers are grown in a specific geographic area that includes ten communes in the Basque region. The plants are typically started indoors in early spring and transplanted outdoors once the risk of frost has passed. | |||
The peppers are harvested in late summer and early autumn. After harvesting, they are traditionally strung up and hung to dry in the sun, which is a common sight in the village of Espelette. | |||
Espelette | ==Characteristics== | ||
Espelette peppers are known for their bright red color and mild heat, which is typically around 4,000 on the [[Scoville scale]]. They have a distinct, slightly sweet flavor with smoky undertones. The dried peppers are often ground into a powder, which is used as a spice in various dishes. | |||
== | ==Culinary Uses== | ||
In Basque cuisine, Espelette pepper is used to season a variety of dishes, including [[piperade]], a traditional Basque dish made with tomatoes, onions, and green peppers. It is also used to flavor meats, fish, and sauces. The pepper is a key ingredient in the production of [[Bayonne ham]], where it is used to coat the outside of the ham during curing. | |||
==AOC Designation== | |||
In 2000, the Espelette pepper was granted [[Appellation d'origine contrôlée]] (AOC) status, which is a French certification granted to certain geographical indications for wines, cheeses, butters, and other agricultural products. This designation helps protect the authenticity and quality of the pepper. | |||
==Related Pages== | |||
* [[Basque cuisine]] | |||
* [[Scoville scale]] | |||
* [[Appellation d'origine contrôlée]] | |||
{{Basque cuisine}} | |||
[[Category:Capsicum cultivars]] | |||
[[Category:Basque cuisine]] | |||
[[Category:Chili peppers]] | [[Category:Chili peppers]] | ||
[[Category:French cuisine]] | |||
[[Category:French | |||
Latest revision as of 18:59, 23 March 2025
Variety of chili pepper cultivated in the French commune of Espelette
The Espelette pepper (Capsicum annuum var. Gorria) is a variety of chili pepper that is cultivated in the French commune of Espelette, in the Pyrénées-Atlantiques department of the Nouvelle-Aquitaine region. It is a key ingredient in Basque cuisine and is known for its mild heat and rich flavor.
History[edit]
The Espelette pepper was introduced to the Basque region in the 16th century, likely brought back from the New World by Basque sailors. Over time, it became an integral part of the local cuisine and culture. The pepper is named after the village of Espelette, where it has been traditionally grown.
Cultivation[edit]
The cultivation of Espelette peppers is highly regulated to maintain quality and authenticity. The peppers are grown in a specific geographic area that includes ten communes in the Basque region. The plants are typically started indoors in early spring and transplanted outdoors once the risk of frost has passed.
The peppers are harvested in late summer and early autumn. After harvesting, they are traditionally strung up and hung to dry in the sun, which is a common sight in the village of Espelette.
Characteristics[edit]
Espelette peppers are known for their bright red color and mild heat, which is typically around 4,000 on the Scoville scale. They have a distinct, slightly sweet flavor with smoky undertones. The dried peppers are often ground into a powder, which is used as a spice in various dishes.
Culinary Uses[edit]
In Basque cuisine, Espelette pepper is used to season a variety of dishes, including piperade, a traditional Basque dish made with tomatoes, onions, and green peppers. It is also used to flavor meats, fish, and sauces. The pepper is a key ingredient in the production of Bayonne ham, where it is used to coat the outside of the ham during curing.
AOC Designation[edit]
In 2000, the Espelette pepper was granted Appellation d'origine contrôlée (AOC) status, which is a French certification granted to certain geographical indications for wines, cheeses, butters, and other agricultural products. This designation helps protect the authenticity and quality of the pepper.
