Spicewalla Espelette Pepper
In the Basque Country in late summer, the streets are adorned with drying espelette peppers. The Basque country spans the border between Northern Spain and France, touching the Pyrenees mountains. The bright and unmistakable red hue is a decoration for the region and its food. Spicewalla’s flaked espelette pepper lends a smoky and sweet flavor and notes a mild hint of heat.
Using espelette pepper in cooking is fun and easy. Chef Katie Button loves to sprinkle it over grilled or roasted vegetables – like okra! Add it to sausages, in a rub for grilled meats, over eggs, in sauce or wherever a lightly smoky kick would flourish.
For the last two decades, espelette peppers cultivated in Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz have received protected designation of origin status. A non-AOC version of the espelette pepper is also grown in California.
NET WT 1.4 OZ
|Dimensions||1.75 × 1.75 × 2.5 in|