Often used in place of pepper, this spice combines light spiciness, fruity and toasted aromas, which give a very special flavour to your culinary preparations. The Espelette Oliviers&Co. chilli pepper has been produced for nearly 10 years by Mr Pierre Gassuan in the town of Ustaritz. A delight!
Soup, scrambled egg, omelette, grilled meat, piperade, steamed fish, fresh cheese.
AOC since the year 2000, the chilli pepper was introduced in the Espelette region (Basque Country) as early as the 16th century. Its cultivation developed in vegetable gardens where women picked it by hand from August until the first frosts. This is still the harvesting technique used today, which follows the rate of ripening of the peppers picked only when their surface is 80 % red. Since May 2009 the A.O.C. becomes A.O.P.