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After receiving more than 50 samples of Espelette PDO chilli powder, I fell in love with this producer in organic conversion . Discover an exceptional chilli powder, slightly sweet notes, an aromatic amplitude mixingdried tomato, thyme, dry herbs after a summer day. On the palate, it develops a subtle spiciness and a nice warm length.
From starter to dessert. Foie gras, shellfish, fish, meat, red fruits, chocolates.
Vacuum bag - DUO before the end of 2022.
Basque Country - Euskara - Espelette region
The Espelette pepper is a spice that we know well since it is produced in France, and more precisely in the Basque Country. This spice is particularly appreciated for its perfumed flavours and its capacity to bring a subtle taste to your recipes. However, as local as it is,ezpelatako biperra actually comes from Mexico. It was here that it was first cultivated before being imported to the Basque Country in the 16th century by a navigator: Juan Sebastian Elcano. At first, it was used for its medicinal virtues before the subtlety of this spice was understood in the kitchen. It was in 1650 that the farmers of Espelette began to cultivate this pepper. Today it is sold fresh, in chilli strings or in powder. It is in this last way that I propose it to you. The Espelette chilli pepper benefits from an appellation of controlled origin since 2000 and a protected appellation of origin since 2008. Its production meets very strict specifications. Also, the plants must belong to the species Capsicum annuum and be cultivated in only 10 communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde and Ustaritz.
If the Espelette chilli pepper is appreciated, it is for its capacity to perfume and to spice without being as strong as a traditional chilli pepper. Its spiciness is more subtle than aggressive, so it suits everyone. It has notes of slightly sweet tomatoes, dried herbs and thyme. There is a classification of peppers: the Scoville scale. It goes from 1 to 10, 10 corresponding to the strongest peppers in the world. The Espelette chilli pepper is on level 4 of this scale.
The production process of the Espelette chilli pepper is particularly precise. The sowing is done in April. After germination, the seedlings are transplanted in an unheated greenhouse for about 45 days. In May, the plants are planted in the ground. At the beginning of the summer, the first flowers arrive, they will then turn into fruits. The Espelette chilli pepper is harvested from mid-August. It is then dried in the open air and then in the oven to be finally reduced to powder.
The Espelette chilli pepper, if it is not extremely strong, must be used with parsimony all the same. It is a product of very beautiful quality, it does not need much to bring flavour to your recipes. It can be used in both savoury and dessert recipes.
This cassolette is composed of scallops, mussels and shrimp tails. Open the mussels and set them aside. Fry the shrimps and scallops in a pan. Make a white wine sauce with corals, salt and pepper. Heat to reduce by a third, strain through a sieve, then add fresh cream and heat for a few moments. Add cornstarch or a little flour to thicken. Place the seafood in a casserole dish, add the sauce and the Espelette pepper and cook for 5 minutes in a normal oven and then 5 minutes on the grill.
Chili con carne is a very popular dish. However, it can seem a little too spicy for sensitive palates. So I suggest making a chili con carne with Espelette pepper, a milder spice. Brown the beef with finely chopped peppers, onions and garlic. Add cumin, oregano and Espelette pepper. When the meat is cooked, add water and leave to cook for an hour on a low heat. Add the drained kidney beans and cook for another 30 minutes.
If the brownie is a fairly classic dessert or snack, I suggest adding some Espelette pepper to bring a little flavor to this recipe. Melt butter and dark chocolate in the microwave. Beat eggs and powdered sugar then add flour and yeast. Then add the chocolate and butter. Mix to obtain a homogeneous paste. Add the Espelette pepper and mix again. Bake for 8 to 10 minutes at 180°.
The pepper revolutionizes your dishes, but it is also very good for your health. We grant him numerous virtues. The Espelette pepper is rich in vitamins C, B6 and K. It is a powerful antioxidant which allows to fight against the ageing of the cells. It also preserves cardiovascular diseases. Its anti-inflammatory virtues make it a perfect ally in the treatment of pains and arthritis. It is diuretic and has digestive properties since it allows to predigest the food that you consume. The Espelette chilli pepper is also a slimming ally, do not hesitate to consume it during a diet.
It is advised to preserve the Espelette chilli pepper in a place protected from the light and the humidity.
Based on 33 customer reviews
published the 25/03/2021
following an order made on 14/03/2021
Pas encore testé
published the 02/02/2021
following an order made on 22/01/2021
François Jean B.
published the 30/01/2021
following an order made on 20/01/2021
Emballage sous vide
Pas encore ouvert
published the 21/01/2021
following an order made on 08/01/2021
published the 29/12/2020
following an order made on 21/12/2020
Un peu fade
published the 08/12/2020
following an order made on 26/11/2020
Identique à celui que j'achète au Pays Basque et à peine plus cher
published the 28/11/2020
following an order made on 17/11/2020
Cliente ravie. Commande facile, expédition parfaite et produit excellent. Bravo.
published the 28/11/2020
following an order made on 13/11/2020
published the 21/11/2020
following an order made on 09/11/2020
pas encore utilisé
published the 19/11/2020
following an order made on 07/11/2020
Ce produit confirme mes attentes.