Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.[4]
AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. Piment d'Espelette must be produced from the Gorria variety of Capsicum annuum. Irrigation is prohibited, except for the month after planting and the plant density must be 10,000 to 30,000 plants per hectare. They are harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out.[4] An annual pepper festival organized by Confrérie du Piment d'Espelette, held since 1968 on the last weekend in October, attracts some 20,000 tourists.[5][6]
This pepper attains a maximum grade of only 4,000 on the Scoville scale and is therefore considered only mildly hot. It can be purchased as festoons of fresh or dried peppers, as ground pepper, or puréed or pickled in jars.[4]
In California in the United States, non-AOC espelette peppers are grown and marketed.[7]
According to the Syndicat du Piment d’Espelette, the cooperative formed to get the AOC designation, there are 160 producers of AOC Piment d'Espelette that plant 183 hectares (450 acres) and in 2014, they produced 203 tons of powdered Piment d'Espelette and 1,300 tons of raw pepper.[8][9]
espelette, pepper, french, piment, espelette, french, pronunciation, dɛs, lɛt, basque, ezpeletako, biperra, variety, capsicum, annuum, that, cultivated, french, commune, espelette, pyrénées, atlantiques, traditionally, northern, territory, basque, people, june. The Espelette pepper French piment d Espelette French pronunciation pi mɑ dɛs pe lɛt Basque Ezpeletako biperra is a variety of Capsicum annuum that is cultivated in the French commune of Espelette Pyrenees Atlantiques traditionally the northern territory of the Basque people 1 On 1 June 2000 it was classified as an AOC product and was confirmed as an PDO product on 22 August 2002 It s flavor is described as sweet fruity and berry like with a mild heat 2 3 Espelette pepperDrying Espelette peppersSpeciesCapsicum annuumOriginFranceHeatMediumScoville scale4 000 SHUChili pepper originating in Central and South America was introduced into France during the 16th century After first being used medicinally it became popular as a condiment and for the conservation of meats It is now a cornerstone of Basque cuisine where it has gradually replaced black pepper and it is a key ingredient in piperade 4 AOC espelette peppers are cultivated in the following communes Ainhoa Cambo les Bains Espelette Halsou Itxassou Jatxou Larressore Saint Pee sur Nivelle Souraide and Ustaritz Piment d Espelette must be produced from the Gorria variety of Capsicum annuum Irrigation is prohibited except for the month after planting and the plant density must be 10 000 to 30 000 plants per hectare They are harvested in late summer and in September characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out 4 An annual pepper festival organized by Confrerie du Piment d Espelette held since 1968 on the last weekend in October attracts some 20 000 tourists 5 6 This pepper attains a maximum grade of only 4 000 on the Scoville scale and is therefore considered only mildly hot It can be purchased as festoons of fresh or dried peppers as ground pepper or pureed or pickled in jars 4 In California in the United States non AOC espelette peppers are grown and marketed 7 According to the Syndicat du Piment d Espelette the cooperative formed to get the AOC designation there are 160 producers of AOC Piment d Espelette that plant 183 hectares 450 acres and in 2014 they produced 203 tons of powdered Piment d Espelette and 1 300 tons of raw pepper 8 9 Notes edit Larousse p 92 Piment d Espelette World Spice 2023 11 22 Retrieved 2023 12 28 Kerros Erwann de 2016 09 20 FRANCE The harvest of Espelette pepper terreexotique com Retrieved 2023 12 28 a b c Larousse p 804 Smith Rachel Aug 21 2013 A Z of unusual ingredients Espelette pepper Telegraph Retrieved 2 November 2015 Agenda Piment D Espelette Archived from the original on 10 June 2018 Retrieved 2 November 2015 Karp David November 17 2014 Local Espelette powder comes to Los Angeles farmers markets LA Times Retrieved 2 November 2015 Despite Floods and a Tough Season Espelette Harvest Yields 1300 Tonnes of Peppers French News Online November 2 2014 Archived from the original on 7 August 2016 Retrieved 2 November 2015 La filiere Piment d Espelette Archived from the original on 27 December 2016 Retrieved 2 November 2015 References edit in French Larousse Gastronomique 1998 Paris Larousse Bordas ISBN 2 03 507300 6 Paprika Tap de CortiExternal links edit in French Piment d Espelette site dedicated to the pepper nbsp This vegetable related article is a stub You can help Wikipedia by expanding it vte nbsp This spice related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Espelette pepper amp oldid 1192421008, wikipedia, wiki, book, books, library,
