Espelette Chilli Pepper A.O.P., Ezpeletako Biperra This chilli is grown in the French Basque country. It is the only French chilli to have obtained an A.O.P. appellation.
Capsicum Annuum L. « Gorria »
Yet another Espelette chilli? You can even find it in the supermarket! So why are you selling it too? Well it's simple, because it's actually very different - it is simply outstanding.
So what's the difference? Well you should know that an appellation, regardless of the product, solid or liquid, does not guarantee the quality of the product and that within an appellation, some soils produce better quality products than others...and then, above all there is the work of man, with the very attentive care he uses with the soil, the plant, and the fruit. In addition to this the selective sorting which certainly brings less yield but ensures much more flavour. And then comes the know-how and talent to successfully dry the peppers, which must be long and precise, in order to preserve all the aromas and the colour of the powder.
All this makes the difference between a regular chilli, a good chilli and an exceptional chilli such as the one that we have for you... Try it yourself, but be warned, there you risk becoming addicted!!!
You can use it conventionally as a seasoning, with fish and in particular with fatty fish such as sardines or mackerel, fish with red flesh such as skipjack, bonito etc., with red or white meat, in your sauces and marinades, soups and omelettes and to enhance a vinaigrette. More originally you can use with a shoulder of lamb with candied citrus and rosemary, a pork tenderloin with pineapple or a scallop "carpaccio" on a salad of lamb's lettuce and bell pepper. If you really want to astonish your guests, use it in desserts, with chocolate, as the Aztecs did or with citrus fruits and pineapple. In fact this spice goes with almost anything.