Description
Capiscum annuum
Grown in the Basque country in the village of Espelette, on a strictly controlled surface area with a limited annual production. It is the particular aroma of this pepper and its average heat (4/10 on the Scoville heat scale) that give the recognisable flavour to Basque cuisine. Plus of course the lovely red tint which gives an attractive colour to any dish. It blends well with Herbs for fish and garden herbs. Essential for piperade, black pudding, mutton stew and to rub into Bayonne ham.
Associated recipes
