MediumC. annuumFrance
Espelette pepper
piment d'Espelette · Ezpeletako biperra · Gorria
4,500Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Espelette pe…
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Botanical data
Heat (SHU)4,500
SpeciesC. annuum
OriginFrance
Days to mature90
Plant height60–100 cm
Wall thicknessMedium
Ripe colourdeep red
YieldModerate
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourgreen
About this variety
A prized AOC/PDO protected variety from the French Basque region, cultivated exclusively in ten communes around Espelette. This pepper is central to Basque cuisine, traditionally dried on building facades and ground into a distinctive sweet-smoky powder. Its protected status ensures authenticity and traditional cultivation methods.
Flavour profile
sweetfruityberry-likemild warmthslightly smoky
Culinary scores
Sauce
6/10
Drying
10/10
Pickling
5/10
Culinary uses
Primarily dried and ground as a condiment; essential in Basque dishes like piperade and axoa; used for preserving meats like jambon de Bayonne; sprinkled on chocolate and seafood
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Quick reference
Heat4,500 SHU
SpeciesC. annuum
OriginFrance
Days to ripe90
Ripe colourdeep red
Best forDrying, Primarily dried and ground as a condiment; essential in Basque dishes like piperade and axoa; used for preserving meats like jambon de Bayonne; sprinkled on chocolate and seafood
Data confidence: 5/5. Sourced from community submissions and verified references. Suggest a correction