Capsicum annuum
Espelette - Scoville, Taste & Uses
Espelette peppers hang from Basque farmhouses like scarlet garlands. The AOP-protected chili dries in Atlantic breezes, then grinds into a brick-red powder with gentle warmth. Heat hovers between 4,000 and 6,000 SHU. Flavor mixes tomato sweetness, dried fruit, and light smoke. Basque citizens sprinkle it over axoa, pipérade, and cheese. Makers fold Espelette into charcuterie and chocolate. Mild heat, refined finish - validated by the Ministry of Basque Fire. Espelette typically measures 4,000-6,000 SHU (Medium). Shows up across France, Basque Country in condiments, pickles, and marinades. Sprinkle Espelette over eggs, grilled fish, and roasted vegetables. Mix it with salt for finishing seasoning, or blend into mayonnaise and aioli. Basque dishes like pipérade and axoa rely on its gentle heat. It also enhances chocolate desserts, goat cheese, and charcuterie. Use Espelette wherever paprika would go, but enjoy the fruitier aroma. See sauces using Espelette
Also known as: Piment d'Espelette
Species
Capsicum annuum
Heat
Flavour
Medium, Fruity, Earthy, Rich, lingering
Origin / Regions
France, Basque Country
Colour / Shape
Red when dried and ground
Pod size
10-12 cm long, 3-4 cm wide
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Flavour & Aroma
Espelette peppers hang from Basque farmhouses like scarlet garlands. The AOP-protected chili dries in Atlantic breezes, then grinds into a brick-red powder with gentle warmth. Heat hovers between 4,000 and 6,000 SHU. Flavor mixes tomato sweetness, dried fruit, and light smoke. Basque citizens sprinkle it over axoa, pipérade, and cheese. Makers fold Espelette into charcuterie and chocolate. Mild heat, refined finish - validated by the Ministry of Basque Fire.
Sprinkle Espelette over eggs, grilled fish, and roasted vegetables. Mix it with salt for finishing seasoning, or blend into mayonnaise and aioli. Basque dishes like pipérade and axoa rely on its gentle heat. It also enhances chocolate desserts, goat cheese, and charcuterie. Use Espelette wherever paprika would go, but enjoy the fruitier aroma.
Heat Profile
Scoville range
4,000-6,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
Chilies arrived in the Basque Country in the 16th century and quickly replaced black pepper in regional cooking. Farmers near the town of Espelette developed a drying tradition, hanging peppers on whitewashed walls. In 2000, Piment d’Espelette earned AOC/AOP status, protecting production methods and geographic origin. Today, annual festivals celebrate the harvest, and Espelette powder is exported worldwide.
Botany & Growing Notes
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Espelette peppers thrive in temperate climates with plenty of sun and sea breezes. Start seeds indoors 8 weeks before transplanting. Provide fertile, well-drained soil and spacing for airflow. Plants reach 60 cm tall and bear numerous pods. Harvest red peppers, string them, and dry for two weeks before milling. Store powder in airtight containers away from light.
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Espelette typically measures 4,000-6,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Fruity, Earthy, Rich, lingering
Piment d'Espelette show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Fresno for comparable heat or recipes.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Fresno - Medium
Sprinkle Espelette over eggs, grilled fish, and roasted vegetables. Mix it with salt for finishing seasoning, or blend into mayonnaise and aioli. Basque dishes like pipérade and axoa rely on its gentle heat. It also enhances chocolate desserts, goat cheese, and charcuterie. Use Espelette wherever paprika would go, but enjoy the fruitier aroma.
Espelette peppers thrive in temperate climates with plenty of sun and sea breezes. Start seeds indoors 8 weeks before transplanting. Provide fertile, well-drained soil and spacing for airflow. Plants reach 60 cm tall and bear numerous pods. Harvest red peppers, string them, and dry for two weeks before milling. Store powder in airtight containers away from light.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10