The Espelette chilli pepper, known in Basque as Ezpeletako biperra, is a distinctive variety of Capsicum annuum cultivated in the village of Espelette and its surrounding areas, located in the French Basque Country. Recognized for its moderate heat and rich aroma, it holds the Appellation d’Origine Protégée (AOP) designation since 2000, which certifies its authenticity and the traditional methods used in its production.
Introduced to the Basque Country from the Americas in the 16th century, the chilli quickly became an integral part of local agriculture and cuisine. The region’s temperate climate, influenced by both the Atlantic Ocean and the Pyrenees, provides ideal conditions for the peppers to mature with their characteristic deep red color and complex, slightly smoky flavor. The cultivation process is highly regulated: seeds are selected from the previous year’s crop, plants are grown in open fields, and the fruits are harvested by hand from late summer to early autumn.
After harvesting, the chillies are often strung into long garlands and hung on the façades of houses to dry in the sun—a sight that has become a defining symbol of Espelette. Once dried, the peppers are either sold whole or ground into a fine red powder, which replaces black pepper in much of Basque cooking. The piment d’Espelette is valued not for its intense spiciness but for its balance of sweetness, warmth, and depth, enhancing traditional dishes such as axoa (a veal and pepper stew), pipérade, and various cured meats.
To help visitors understand the cultural and agricultural importance of the chilli, the Ezpeleta Biperminaren Interpretazio Zentrua (Espelette Chilli Interpretation Centre) offers an engaging introduction to its history, production, and role in Basque identity. Located in the heart of the village, the center features interactive exhibits, audiovisual materials, and information on the AOP certification process. It provides insight into the traditional drying and grinding techniques and the seasonal rhythm of local farming life.
Today, Espelette celebrates its iconic crop with an annual festival at the end of October, attracting thousands of visitors who come to experience local gastronomy and Basque culture.
Posted on November 3, 2025
