Capsicum annuum
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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 suele medir 4,000-6,000 SHU (Medio). Aparece en France, Basque Country en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Piment d'Espelette
Especies
Capsicum annuum
Calor
Sabor
Medio, Afrutado, Terroso, Rich, lingering
Origen / Regiones
France, Basque Country
Color / Forma
Red when dried and ground
Tamaño del pod
10-12 cm long, 3-4 cm wide
Pruébalo en la naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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Sabor y 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.
Perfil térmico
Escala Scoville
4,000-6,000 SHU
Heat label
Medium
Ventana de cosecha
Late summer to autumn
Recuento del índice de salsas
-
Historia y cultura
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.
Botánica y notas de cultivo
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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.
Marcador de posición visual de la caja de prueba
- 3 salsas de 100 ml (varios estilos)
- Ficha de cata y sugerencias de maridaje
- Envíos a toda la UE; tiradas limitadas.
Caja de prueba
Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.
Comprar caja de pruebaPreguntas frecuentes
Espelette suele medir 4,000-6,000 SHU (Medio). Los rangos varían según el cultivar y las condiciones de cultivo.
Medio, Afrutado, Terroso, Rich, lingering
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- 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.
Utilice guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento
Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.
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