Espelette pepper

Espelette pepper (Capsicum annuum), also known as Piment d'Espelette, is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques. It is a key ingredient in the cuisine of the Basque Country, particularly in the traditional dish Piperade.

History

The Espelette pepper was introduced to France from Central America in the 16th century. Over the centuries, it has become an integral part of Basque culture and culinary tradition. In 2000, the Espelette pepper received an Appellation d'origine contrôlée (AOC) status, and in 2002, it was granted a Protected Designation of Origin (PDO) status by the European Union.

Cultivation

Espelette peppers are grown in the communes of Espelette, Ainhoa, Itxassou, Cambo-les-Bains, Saint-Pée-sur-Nivelle, Ustaritz, Jatxou, Souraïde, Saint-Jean-Pied-de-Port, Larressore, Halsou, and Ascain. The peppers are harvested in late summer and early autumn. After harvesting, they are dried and ground into a powder, which is used as a spice.

Culinary use

Espelette pepper is used in the Basque cuisine to flavor a variety of dishes. It is a key ingredient in the traditional Basque dish Piperade. The pepper is also used in the preparation of Bayonne ham, sausages, and other meat products. It is often used as a substitute for black pepper or paprika.

See also

• List of Capsicum cultivars
• Cuisine of the Basque country
• Piperade

This article is a stub related to food. You can help WikiMD by expanding it!

Espelette pepper

•