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  • Piment d'Espelette - Red Chili Pepper Powder from France 1.4oz
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Piment d'Espelette - Red Chili Pepper Powder from France 1.4oz


Price: $6.79 + $8.35 shipping
In Stock.
Ships from and sold by La Fine Bouche.
  • Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra)
  • Variety of pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques
  • Traditionally the northern territory of the Basque people.
  • In 2000, it was classified as a AOC (Appellation d'Origine Controlee, meaning the name is protected)
  • Imported from France
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Piment d'Espelette - Red Chili Pepper Powder from France 1.4oz + Fennel Pollen (0.5 oz.)
Price for both: $18.02

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Important Information

Ingredients
100% red pepper

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Product Description

The plant, originally from Mexico and to a lesser extent South America, was introduced in France from the New World around the 16th century. After first being used medicinally, it has since become popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade. AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. It is harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out. An annual pepper festival, attracting some 20,000 tourists, is held in October.

Product Details

  • Item Weight: 0.5 ounces
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • ASIN: B002J6ARK6
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #8,515 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.6 out of 5 stars
5 star
23
4 star
8
3 star
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See all 32 customer reviews
A unique and subtle flavor.
carol
It is much more granular in texture, has just a bit of a snap to it, and we use it generously on fish, chicken, pork, even steak, before grilling.
S. Rainguet
It has a really unique flavor and now use it in a lot of dished that I make.
David M Anderson

Most Helpful Customer Reviews

28 of 29 people found the following review helpful By Chambolle VINE VOICE on March 27, 2011
Verified Purchase
Piment d'Espelette is a unique product. It is subject to Appellation d'Origine Controlee regulation, which extends the right to use the AOC label only to ten communes in the Basque country in France. The peppers are grown, harvested, dried and prepared subject to strict regulation and, like wine, cheese and other products subject to the AOC, must display the typical "organoleptic characteristics" of the traditionally produced spice. Piment d'Espelette is never strong or screamingly hot, so if you are expecting something akin to Scotch Bonnet peppers, or the acrid bite of "chili pepper" blends, look elsewhere. However, it does have a sweet and smoky aroma, akin to good pimenton or paprika, along with a distinct peppery 'bite' at the finish.

Piment d'Espelette is never inexpensive and it is usually not easy to find in the US, so having this source available is great. I use it in almost everything -- for example, peel and slice cucumbers, toss with a good quantity of freshly squeezed lemon juice (Meyer lemons preferred), a pinch of sugar, a large pinch of fleur de sel or kosher salt, and a pinch of piment d'Espelette. Let the cukes sit in a colander for up to half an hour, tossing occasionally, then serve. Trust me, you will not fail to notice the presence of the piment. It's also great and sufficiently assertive to dress a good sized composed salad with just a pinch in a basic vinaigrette dressing of lemon juice, white wine vinegar, dijon mustard and grapeseed, walnut or olive oil. Wonderful sprinkled lightly over a platter of carved "rotisserie chicken" from the grocery. Adds a nice edge to rillettes or a terrine. Adds pop to scrambled eggs, quiche...
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12 of 12 people found the following review helpful By James F. Rogers on October 12, 2009
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This is a great spice, typical of the southern Basque area of France. Slightly spicy/hot, it adds great depth of flavor to any dish where you would think a dried pepper such as paprika might be appropriate. Used to be very hard to find in the US.
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2 of 2 people found the following review helpful By celinedion on May 4, 2013
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.....If I were blindfolded, I probably couldn't taste the diff between this fine product and smoked, hot paprika, partic. if other strong flavors like vinegar have been added.

Still, for the discerning and curious, this is a worthwhile investment. A little goes a long a way.

Bonus point: We went to a David Liebowitz-approved gourmet shop in Paris and Amazon is selling the same product for dollar -rather than euro- prices.
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2 of 2 people found the following review helpful By Bookaholic on September 26, 2011
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Exactly what my son-in-law, who is a gourmet chef as a hobby, requested. It was a birthday gift for him and he was thrilled because he could not find it locally.
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1 of 1 people found the following review helpful By DIYer in Indiana on January 12, 2014
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I learned about this pepper last summer and ordered a jar from Amazon. This is a reorder, and I will order again after we use up this bottle. Try the espelette chicken breast recipe from the LA Times posted on various websites--delicious!!!
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1 of 1 people found the following review helpful By L. Ballard on January 21, 2011
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Use it sparingly, but it is a wonderful flavor to add a mystery spiciness to your favorite veggie dishes. Saw a recipe calling for it in Thomas Kellers cookbook - forget which one. Been using it lovingly ever since!
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2 of 3 people found the following review helpful By Catherine R. on January 1, 2014
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Excellent spice. Full of flavor, not too hot. Same use as pepper but prettier on the plate. I highly recommend it.
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2 of 3 people found the following review helpful By Pen Name on February 21, 2013
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I've never seen this item in an American grocery store, and Thomas Keller calls for it in recipes, like Peperonata Rustica, but it's also great on scrambled eggs, or in a dry rub. Flavor of hot peppers, without the heat. It's an interesting pepper spice, and adds a lot to a dish.
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