What is it about ?
Espelette pepper is a product of Controlled Designation of Origin (AOC) cultivated in the south of France. It is a spice from the Capsicum Annuum family and the gorria variety. It owes its name to the small French village Espelette, located on the Spanish border where it is cultivated for the first time in 1650. Also known as the Basque Country Pepper, this spice is not originally French. It is said to have come from South and Central America and was brought back by the Spanish navigator Juan Sebastián Elcano.
How to use Espelette pepper in cooking ?
Often used instead of black pepper, it is used in the preparation of a large number of typical Basque country recipes such as piperade, axoa, stews, and Basque chicken. It goes very well with fish or meat preparations, cold cuts, vegetables and egg recipes. These hot and spicy notes deliciously enhance sauces, mayonnaise and mustards. Thanks to its pronounced taste without stinging, it can also be used in cocktails and desserts, especially chocolate-based.
The virtues of Espelette pepper
Like all peppers of its kind, this Basque pepper is rich in vitamins C, B6n, E and K. It is known for its antioxidant, antiseptic and even healing properties. Finally, Espelette pepper would also increase the feeling of satiety.