Once grown in the Spanish and Portuguese monasteries, the Espelette pepper is a culinary legend in the Basque country of France. Named for the village where the best of them originate, Espelette is a charming town located in Pyrénées-Atlantiques, in the Nouvelle-Aquitaine region of southwestern France, nestled on the Spanish border of Navarre, Spain. The piment is appelation-controlled, like Champagne, therefore rather expensive for a pepper. 

The peppers are traditionally used for hams, pâtés, sausages, pies and any Basque specialty dish. With a maximum grade of only 4,000 on the Scoville scale, Espelette is considered only mildly hot. Pleasantly spicy and intense without being overpowering, Espelette powder can be used to season any dish, but is especially brilliant in a piperade, a basquaise, or a béarnaise sauce.

Piment d' Espelette - 1 oz, 2 oz, 4 oz, 8.8 oz (250g)