The Espelette PDO powder will perfume all your culinary preparations and will replace the salt on your plates. This orange-red pepper is carefully selected and prepared to reveal its unique aroma to the world! The greatest chefs cook recipes to create original recipes by combining the flavors of chili with their creation.
Have you tried sprinkling your mimosa eggs? Or to taste your avocado way "Croque Sel" with the pepper of Espelette with a filet of wing of Nuts of the Farm with the Truffles? A pinched on your tagliatelles or in accompaniment of a Sheep Farmer.
THE HOUSE BIPERTEGIA
THE CHARACTER OF GILBERT AND VÉRONIQUE IN THE HEART OF THE QUALITY OF PRODUCTION
It is in the heart of the Basque Country, in the charming village of Espelette that our producers of pepper, the house Bipertegia, is installed. Espelette, the world capital of chili peppers, the birthplace of AOC chili powder. The house Bipertegia is the oldest and also the first to have opened a shop in the center of the village. The work of chili is manual. After harvest, the peppers are sorted individually, then gently dry in several steps before final processing; Few machines intervene in order to preserve all the taste qualities of the precious fruit.
THE AOP RULES ARE STRICT
THEY ARE DEFINED IN A SPECIFICATIONS
It guarantees its quality and typicality, especially as regards origin, the link to the terroir and production methods respectful of the product. Compliance with these specifications by operators is also subject to rigorous controls by an external inspection body, the Syndicate in-house and representatives of the administration. In particular, obtaining a product label is not systematic: all batches of powder are blindly screened before being marketed.
The denomination is protected for fresh whole chilli, rope and powder, combining respect for consumers and recognition of the women and men who produce it.
THE PIMENT IS REALLY HOT ?
THE SCALE OF SCOVILLE, A PHARMACOLOGIST ON THE "HOT"
For some, hot pepper is often a source of concern depending on the ability of everyone to appreciate the spice. Here is information that will allow you to get an idea about the Espelette pepper.
ESPELETTE: A WONDERFUL PIER
THE METHOD OF OBTAINING THE SCOVILLE SCALE
The Scoville scale was invented by the American pharmacologist of the same name: Wilbur Scoville in 1912. It makes it possible to classify the peppers in order of spiciness. As everyone has already tested, the consumption of peppers stimulates blood circulation and sweating, caused by capsaicin, active compound of chilli.
The method for obtaining the Scoville scale is to measure the level of capsaicin in the chilli. The following ranking ranges from 0 (like pepper) to 10 (the strongest, chili habanero). The Espelette pepper gets the score of 4 (Hot), in comparison for a Cayenne pepper that is in category 6 (Ardent). The Espelette pepper is therefore reasonably prickly but beyond the raised side, it releases in its mouth its incomparable perfume.