Espelette pepper
Capsicum annuum · Chilli pepper
Top 10 pairings
The Espelette pepper (piment d'Espelette) is the signature chilli of the French Basque Country, grown around the village of Espelette in the Pyrénées-Atlantiques. A moderately warm Capsicum annuum, it is picked deep red, strung into garlands to dry, then roasted and milled into a brick-red powder with a mild, fruity, faintly smoky heat that is the defining spice of southwest French cooking.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow