The spicy and colorful note of Espelette pepper reveals the flavor of salted butter. Ideal mixed with mashed potatoes, placed on a rib of beef cooked on the grill, or with fish. It can also surprise you in chocolate fondants.

Espelette pepper is a pepper cultivated in the Basque Country. It takes its name from the town of Espelette. Originally from South America, Pepper was introduced to the Basque Country in the 17th Century.

It is a conical fruit, fleshy and suspended, turning red when ripe, it remains to dry in the sun for a long time then it is reduced to powder. It is used in Basque cuisine like pepper.

Espelette Pepper has been classified as a Controlled Designation of Origin since June 1, 2000, reinforced on August 22, 2002 by an AOP. Its production area includes 10 municipalities. The pickers harvest the peppers manually in August. In the fall, the houses of these towns are all decorated with braids of Espelette pepper. The Salted Butter remarkably fixes the spicy flavor of the Pepper.


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