There are spices that not only tickle your taste buds, but also your imagination. Piment d’Espelette from the idyllic Basque country in France is one such spice. A little hot, a little sweet and incredibly aromatic – it’s as if you’re telling a little story with every pinch. For all the amateur chefs and food lovers out there: this red powder is more than just a spice, it’s a piece of culture. A true all-rounder to add a unique flavour to any dish! Find out more about this inspiring ingredient that will enrich your creative cuisine.
Our unforgettable visit to the Ferme aux piments in Saint-Pee-sur-Nivelle
It feels as if our trip to the Basque Country was only yesterday, although unfortunately the days were quite a while ago. But the memories, especially of the culinary discoveries, are as fresh as ever. Piment d’Espelette has since taken a permanent place in our spice cabinet, and every pinch revives the memories of our days in the Pays Basque.
We encountered the red pepper at every turn in the Pays Basque – be it as a decoration on the facades of half-timbered houses in towns such as Bayonne or St. Jean de Luz, but of course also in the small villages where the famous pepper is grown. Piment d’Espelette has enjoyed the status of a protected designation of origin (AOP) since 2000. There are currently around 200 producers of this unique spice variety. Production is geographically limited to ten specific villages in the region around Espelette, which emphasises the exclusivity and quality of piment d’Espelette.
One of the highlights of our trip was a visit to Pierre Diharce’s “La Ferme aux Piments” in Saint-Pee-sur-Nivelle. Pierre, the warm and humorous owner, made time for us and showed us around his fields, which are home to an impressive 40,000 plants. The family has been cultivating the land for three generations. From his property, we were not only able to see the green border with Spain, but also take a look behind the scenes of the production of this special spice.
Piment d’Espelette: A genuine craft full of tradition.
The company’s own selection of the best plants and their seeds guarantees high and even increasing quality – and has done so for generations.
The seeds of the best plants from the previous year are germinated in May. 15-20 days later, the seedlings are separated and moved to the greenhouse. From there, the young plants are taken out into the field. Fastenings protect them from the sometimes strong winds.
The piment d’Espelette produced here is not certified organic, but is produced as sustainably as possible: Only organic fertiliser is used and pests, especially aphids, are controlled naturally with the help of ladybirds. Sustainable cultivation methods and strict AOP controls result in a high-quality product with no added flavourings, preservatives or colourings.
Harvested from 20 August – our wedding day 🙂 – until 1 December. The best winds usually blow in September and October. After harvesting, all the pods are cleaned by hand with a cloth. They are then dried at 60 °C so that they develop their maximum flavour and can be ground into powder. They are then packaged as a spice powder.
Fresh piment d’Espelette is also sold.
One spice – many products and uses
Pierre let us taste the variety of his products – from spicy jelly and aromatic powder to a tempting seasoning salt made from piment d’Espelette with fleur de sel and a delicious paste. There are also chocolates and La Ferme continues to work on other products in which piment d’Espelette is the star. The jelly made from apples, agar agar and piment d’Espelette, for example, tastes delicious with mild cheeses – such as Basque sheep’s cheese.
Every bite at Pierre’s was a feast for the senses, and experiencing the history and origins of pimento was like a culinary journey through time. And our car boot was full to bursting with these Basque delicacies after the visit. Pierre gave us one more tip: the products must be protected from the sun, otherwise they will lose their beautiful red colour.
What makes piment d’Espelette so special
So where does this hype about piment d’Espelette come from? Let’s take a look at five characteristic features of this spicy treasure:
1. cultivation and harvesting:
Piment d’Espelette is only grown in ten villages around the town of Espelette. The plants enjoy the mild climate and are harvested by hand with the utmost care.
2. history:
It is said that Christopher Columbus brought allspice to Europe. But it was in the Basque Country that it found its special character. It has been cultivated here for centuries and has become an integral part of the local cuisine.
3. use:
Piment d’Espelette is known as a spice powder, but it is also available in whole pods, as a paste or even in jellies. It adds a subtle, warm spiciness to stews, grilled dishes, seafood and even desserts.
4. flavour and aroma:
Compared to other chilli varieties, piment d’Espelette is rather mild but incredibly aromatic. It enchants with a combination of sweet, smoky and slightly spicy notes.
5. AOP certification:
This is no ordinary chilli. Piment d’Espelette has been awarded AOP (Appellation d’Origine Protégée) certification, which means that only chillies from this specific region can bear this name. A sign of the highest quality and tradition.
AOP – more than just a label
AOP certification ensures that only products produced using traditional methods in a specific geographical area are allowed to carry the coveted label. In the case of Piment d’Espelette, it guarantees that you are getting an authentic product that has been grown and processed in a narrowly defined area. It is a promise of flavour, quality and tradition.
Why every amateur chef should get to know piment d’Espelette
Dear foodies, if you want to expand your culinary repertoire and experience something truly unique, then piment d’Espelette is just the thing for you. Whether in a savoury paella, a spicy chocolate tart or simply sprinkled over freshly grilled fish – this red magic changes everything.
Let yourself be enchanted by this Basque jewel and immerse yourself in a world of tradition, flavour and passion. Because sometimes it’s just the little detail that gives a dish the right flavour.