Piment d'Espelette AOP – 40 g

Piment d'Espelette AOP in a 40 g glass. Basque chili with mild, fruity heat.

Piment d'Espelette AOP is a ground chili from the French Basque Country with a protected designation of origin. Maison Ederki fills it into a small 40 g glass with a white screw cap. It is milder than cayenne pepper but more aromatic than sweet paprika powder.

The Piment d'Espelette AOP is the most famous spice of the Basque Country. The chili variety is grown only in a strictly limited area around the village of Espelette at the foot of the Pyrenees. After harvest, the red pods are dried and finely ground. The result is an orange-red powder that is used almost everywhere in Basque cuisine. The 40 g glass is the smaller of the two sizes we carry from Maison Ederki.

Fruity, warm and pleasantly mild

When you open the glass, the powder smells of dried red paprika, with a slightly smoky and sweet note. On the tongue, the fruitiness is revealed first, followed by a warmth that builds up slowly and does not burn.

On the region's own heat scale, Piment d'Espelette ranks at 4 out of 10. This means it can be used generously without overpowering a dish. It seasons more with aroma than with heat.

Anyone expecting a chili that really burns will find it too mild. Cayenne pepper or habanero are better suited for that. It is also not suitable for people who cannot tolerate any heat at all, as a slight warmth always remains.

How it is used in the kitchen

In the Basque Country, Piment d'Espelette replaces black pepper at many tables. A pinch over fried eggs, scrambled eggs, or an omelet adds color and flavor. It also goes well over potatoes, avocado, or a tomato salad.

With fish, shrimp, and mussels, it brings a fine warmth without overpowering the aroma of the sea. In piperade, a Basque stew of peppers, tomatoes, and onions, it belongs in the recipe. Likewise with axoa, a ragout of finely cut veal.

Bayonne ham is also well known, whose surface is often rubbed with Piment d'Espelette. The red layer gives the air-dried ham a mild seasoning and protects it at the same time.

With meat, it is usually used only after frying. High heat quickly makes the powder bitter, so it belongs more on the plate than in the hot pan.

Our tip: Mix half a teaspoon of Piment d'Espelette with soft butter and a little salt. The red butter goes well with grilled fish, steak, or fresh baguette and keeps in the refrigerator for several days.

What AOP means

Since 2002, Piment d'Espelette has been protected as an AOP, meaning it has a protected designation of origin. Cultivation, drying, and grinding must take place in a defined zone of ten municipalities in the French Basque Country. The pods are harvested by hand.

The climate at the edge of the Pyrenees is mild and humid, with wind from the Atlantic. These conditions give the chili its typical aroma. Originally, the plant comes from America and arrived in the Basque Country in the 16th century.

A glass of Piment d'Espelette AOP contains only ground chili, without salt or other additives. Store it cool, dry, and dark, and close the glass tightly after each use. Light and moisture cause the color and aroma to fade more quickly.

Maison Ederki from the Basque Country

Maison Ederki is a delicatessen from the French Basque Country. It works with producers from the region and brings their products to market, including olives, guindillas, pastries, and legumes.

Anyone who wants a larger supply will find the larger 50 g glass under Piment d'Espelette AOP – 50 g. Matching this are the other specialties from Maison Ederki, such as green olives with Piment d'Espelette.

A pinch of the Basque Country for eggs, fish, and butter, in the small glass for everyday use.