The spicy and colourful note of the Espelette chilli reveals the flavour of the salted butter. Ideal mixed with mashed potatoes, on grilled beef, in a fish envelope or on red mullet fillets. It can also surprise you in your chocolate fondant.
Piment d'Espelette is a pepper grown in the Basque Country. It takes its name from the town of Espelette. Originally from South America, the chilli pepper was introduced to the Basque Country in the 17th century. It is a conical, fleshy, hanging fruit that turns red when ripe, and is left to dry in the sun for a long time before being ground into powder. It is used in Basque cuisine like pepper.
The Piment d'Espelette has been classified as an Appellation d'Origine Contrôlée since 1st June 2000, reinforced on 22nd August 2002 by a PDO. Its production area includes 10 communes. The pickers harvest the peppers by hand in August. In the autumn, the houses of these communes are all decorated with braids of Espelette chilli peppers. The salted butter fixes the spicy flavour of the chilli remarkably well.
