One of six of the official Basque peppers of Spain.
 
Named after the area from which it hails, Espelette is a commune in the Pyrénées-Atlantiques department in south-western France. It lies in the traditional Basque province of Labourd.
 
Also known as Piment d’Espelette, under AOC ( "controlled designation of origin" - a French certification which shows that a product came from a specific area and was made in a certain manner) .
 
Pods average between 3 - 6 inches long, are thick walled with a conical shape and a blunt pointed tip. Smooth skinned pods ripen from green to red vermilion at maturity. Super productive plants.
 
Traditionally, pods are dried and ground into a powder, often replacing black pepper, due to the delicious subtle heat which is both slightly smoky and slightly citrusy. Excellent for roasting and stuffing also.
 
Sold in a 2.5" pot.
 
(Photos courtesty of The Secret Seed Cartel )