Why we created this product: We wanted to be able to add the taste of hot peppers to every dish, minus the spice.
Distinctive features: We offer a product that goes beyond the AOP Espelette pepper standards, with a system ensuring traceability from the seed to the consumer.
Production method: The plants bloom from June to October. In three weeks, Espelette peppers change from green to bright red. It is then time to harvest them. Espelette peppers are picked by hand, from the month of August to the first frost (November 30th at the latest).
After the harvest, the peppers are cleaned, sorted and measured. The transformation into Espelette pepper powder requires pre-drying on racks for a minimum of 15 days. The stems are then removed by hand before the peppers are dried in the oven. After drying, they are sorted again to remove any damaged peppers, then crushed into a powder. Each batch must receive an accreditation before it is offered for sale.
Origin: The territory is spread over 10 small towns around the village of Espelette and enjoys a subtropical microclimate, characterized by generous rainfall, mild temperatures and a southern breeze.
The artisans behind the product: The small family business is managed by a father-daughter team. The father, Jean Michel Sabarots was one of the influential people whose efforts contributed to Espelette pepper receiving a double AOC/AOP quality designation in the year 2000.
Uses: Espelette pepper has the taste of hot peppers without the spice. On the Scoville scale, it is rated a 4, in other words, no hotter than black pepper. It infuses dishes with a sensation of warmth and fruity, distinctively smoky notes. It is used as a finishing touch, to add just a bit of heat.