Espelette/ Basque Hot Pepper Seeds - (Capsicum annuum)

Espelette/Basque Hot Pepper  - (Ezpeletako bipera) 

The treasured chile of the Basque country, known for its robust and slightly smoky flavor. Some chiles are given treasured status, where they are celebrated in art, the kitchen, and festivals. The Espelette Pepper has become a cultural and culinary icon in the Basque country where it has gained controlled-name status.

This is a land-race variety that was introduced into the Nive Valley by Gonzalo Percaztegi in 1523, and grown in the Basque region and especially the village of Espelette since. Plant is from 2 - 5' tall, has good yields of more aromatic and sweeter than hot peppers maturing from green to a deep red, usually from 15 - 30 per plant.

To be known as "Piment d'Espelette", the chile must be grown, harvested and dried according to specific cultural traditions in the area around Espelette. Our original seed stock came from the Espelette region, and is grown by one of our experienced, professional growers. 

Best used dried for its treasured powder.

History

Indigenous to Central and South America, peppers were developed into a crop plant around 3,000 BC or perhaps even earlier. Columbus introduced Capsicum into Europe and it also spread to Africa and Asia.

Uses

For the truest flavor, allow the fruit to fully mature on the vine, almost starting to dry before harvesting it. Lay the pods on a cookie sheet where they have good air flow and let them slowly dry over a few weeks until they are brittle before de-seeding and grinding into a powder. Use in dishes where the aroma and flavor can be appreciated.

Learn More

• Growing Peppers 101
• Chile and Pepper Growing Tips
• Grow Better Peppers with Shade
• Fermented Pepper Sauce
• Fermented Chile Paste

From the soil to the seed to the food you eat - we'll help you grow your best garden!