In 1650, travels brought a refined spiciness from Mexico to the Basque region in the form of chilli peppers. Thanks to the climate, the fruit could be grown and refined by means of careful selection.
Thereby a local speciality came into being: Only ten French villages are allowed to grow Espelette peppers. The ripe fruit are picked by hand and dried in the sun.
As a fine powder, it can be used in a variety of ways in the kitchen. Add it to fish, meat or omelettes for a pungent spiciness – or give desserts a warming touch.