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, the village of Espelette in southwest France, the peppers are traditionally used for hams, pâté s, sausages, pies and any Basque specialty dish. 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)