It was a fine heat that travelers brought from Mexico to the Basque Country in 1650 in the form of chilli pods. Thanks to the climate, the fruit could be grown and refined through selection. This is how a local specialty came into being: only ten French villages are allowed to produce piment d'Espelette. The ripe fruits are harvested by hand and dried in the sun. As a fine powder, the spice is used in many ways in the kitchen. Use it to give fish, meat or omelette a fruity sharpness - or give desserts a warming note.
Instructions for handling and storage
Please store dry, protected from direct light and heat. Use within 6 months after opening. Color changes of the product possible during the course of the warehouse.