Piment d´Espelette

Piment d’Espelette – the French gourmet chilli

What makes Piment d’Espelette special

Piment d’Espelette is an exclusive chilli variety from the Basque part of France, known for its mild heat and exquisite flavour. It is traditionally used as a flavourful replacement for black pepper and has become a culinary pride of the region.

Background and name

Piment d’Espelette originates in the village of Espelette in the French Basque Country. It is so important to the region that the name is protected – only chilli grown there according to special rules may carry the name. The variety has been grown for several hundred years and is a cornerstone of Basque cooking.

Appearance and growth habit

The plant is bushy and compact, about 70–90 cm tall. The pods grow 8–10 cm long, ripen from green to deep red, and are often harvested when they start to wrinkle. They are traditionally dried and ground to a powder called ‘poudre d’Espelette’.

Estimated Scoville heat

Approx. 1,000 – 4,000 SHU

Flavour and uses

Piment d’Espelette is mild, with sweetness and complexity. It is nutty and smoky with a light earthy undertone. Used as a seasoning in everything from egg dishes to meat, fish, soups and sauces.

Ways to use Piment d’Espelette

• Dry and grind to an exclusive chilli powder

• Use instead of black pepper

• Lift the flavour of stews and omelettes

How to grow Piment d’Espelette

Piment d’Espelette belongs to Capsicum annuum. Sow your chilli seeds between February and April. It grows relatively quickly and is easy to succeed with. Does best in a warm, sunny spot and suits both open ground and larger pots.

The price is for 6 chilli seeds

Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.