Espelette pepper, a PDO treasure of the Basque Country
Join us as we explore the world of the famous Espelette pepper , an iconic spice from the Basque Country . We'll tell you about its fascinating history, its rigorous cultivation methods, and its key role in local cuisine. Learn why its protected designation of origin symbolizes traditional expertise and a deep connection to the land .
Origin and history of Basque Espelette pepper
Espelette pepper, called ezpeletako biperra in Basque, comes from the Capsicum annuum variety , introduced to Europe in the 16th century. Cultivated in the village of Espelette from the 17th century, it has established itself thanks to its delicate aroma and perfectly balanced taste .
Why is Espelette pepper iconic?
In Basque cuisine, this chili pepper often replaces pepper, offering a mild rather than spicy heat. Its beautiful red powder , nicknamed "Gorri," elegantly enhances dishes. A mere pinch is enough to enhance the peppers in a piperade without overpowering the flavor.
Since when have Basque peppers been cultivated?
The cultivation of this red gem began in the 17th century around Espelette. Little by little, the locals adopted it into their recipes . It obtained the AOC label in 2000, then the protected designation of origin in 2008, guaranteeing an unbreakable link to its terroir.
The meaning of “Gorri”
“Gorri,” meaning “red” in Basque, represents both the powder ’s vibrant color and its ability to transform preparations . A few grains reveal the unique flavor of roasted tomatoes or peppers, while honoring the region’s gastronomic treasures.
Controlled production and AOP of Espelette pepper
Espelette pepper , although simple in appearance, hides behind it rigorous know-how. Cultivated with passion in the heart of the Basque Country, this culinary gem has benefited since 2008 from the Protected Designation of Origin (PDO) , controlled by the Espelette pepper union .
Traditional harvesting and drying of peppers before processing
The demanding journey of AOP production
- Protected sowing : At the end of April, Capsicum annuum seeds are sown in a nursery to protect the young plants from climatic hazards.
- Planting in open ground : After the last frosts, the plants are replanted in the plots of the Basque appellation .
- Artisanal harvesting : From August to October, the fully ripe fruits, recognizable by their intense red color, are manually harvested.
- Natural drying : The bunches are hung for 2 to 3 weeks to develop their characteristic aroma .
- Traditional grinding : The dried chilies are ground into powder using ancestral methods.
The rigor of the AOP specifications
The protected designation of origin imposes strict criteria: limited yield, controlled capsaicin levels but also preservation of the genetic purity of the Capsicum annuum variety . The union guarantees compliance with the traditional techniques that make this Basque pepper famous.
| Key steps | Duration | Result |
| Artisanal drying | 15 to 21 days | Optimal aromatic qualities |
| Mechanical drying | 7 to 10 days | Accelerated process in compliance with standards |
| Powder production | On request | Powerful flavor and fine texture |
Every year, the Espelette Pepper Festival brings together enthusiasts to celebrate this exceptional product and highlight the meticulous work of local producers.
Flavors and uses of Espelette pepper
This iconic spice from the Basque Country reveals a harmonious flavor palette, combining natural sweetness with a slight hint of spice . Its bright red powder exudes fruity and subtly smoky aromas, reminiscent of ripe tomatoes and sweet peppers .
What does Basque Espelette pepper taste like?
Rating between 2,500 and 4,000 units on the Scoville scale —a method developed by Wilbur Scoville —this chili pepper offers moderate yet flavorful heat. Its warm, fruity flavor pairs well with everything from meats to desserts.
Tips for measuring the correct amount of Espelette pepper
To fully enjoy its aroma without excess, half a teaspoon is generally enough. Tip: to temper its spicy side, incorporate the powder into fats or serve with a dairy product.
How to use chili powder?
Use it as a finishing touch to your favorite dishes: eggs, sauces, or vegetables. Its perfect balance enhances flavors without overwhelming them.
Infusion of GORRIA Black Tea
Discover a unique experience with GORRIA Espelette Pepper Black Tea - Euskaren :
- Preparation: 12-15g per liter of water at 100°C
- Duration: 3-5 minutes depending on the desired intensity
- Pairings: Hibiscus and chili pepper create a magical alliance; chocolate adds a gourmet touch
- Benefits: Rich in antioxidants, this tea helps regulate blood pressure and has antiseptic properties. Store in a dry place.
Espelette pepper products and specialties
The famous Basque chili pepper comes in many forms: explore our selection of tasty preparations by Freskoa to enhance your dishes.
Which Espelette pepper derivatives should you choose?
- Pure powder : packaged in 15g or 40g jars, perfect for spicing up all your recipes .
- Purées and sauces : discover our coulis, chutneys and the famous Basque ketchup created by Xavier Isabal.
- Oils, salts and mustards : try our delicious Basque condiments which enhance the unique taste of Espelette pepper .
Examples of original Basque recipes
- Xavier Isabal's signature ketchup, harmoniously combining candied tomatoes and chili powder
- David Ibarboure's traditional piperade, a tasty combination of peppers and onions
- Andrée Rosier's surprising tomato-watermelon confit, a daring marriage of freshness and capsaicin
How to properly store Basque powder?
To preserve the intensity of the aromas until the next chili festival , store your powder in an airtight container, away from light and humidity: particularly avoid exposing it to heat to maintain all its qualities.
