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PIment d'Ville

Piment d'Ville 3 Pack - Save 15%

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So many beautiful peppers, such little time.  This is the creme de la creme of spices - Original, Smoky and Spicy all in one pack for you or someone you really really love.  

A variety pack that lets you enjoy all three of the flavor profiles.

Original local and sustainably grown from the seeds of Piment d'Espelette, the secret ingredient of French chefs.

Smoky with it's mild hint of spice, will add interest to just about dish.  

Spicy which has slightly more heat but with a fruity essence will be the only thing you use on your pasta for more flavor.  

This really is a 'Best of Piment d'Ville Peppers."

This sweet and spicy Basque espelette pepper is locally grown in California and meticulously hand harvested by farmer Nacho in the small town of Boonville. Prized by French chefs, this ingredient was only available imported from France until a Napa Valley chef committed to sustainability made it his mission to bring the seeds to his own farm.  

Called Piment d'Espelette because it is cultivated in the French commune of Espelette, Piment d'Ville is grown from the same seeds. The climate and soil in this little town is similar to the terroir of Espelette, France, making it an ideal place to grow this magnificent pepper that is the magic ingredient to so many recipes.

About the Maker

It all started with a crazy chef.  When it comes to sourcing his ingredients, Johnny wants the absolute best and is unwilling to compromise quality. The restaurant was going through a pound of imported piment d'espelette every month until his salesman friend had an idea. "Well if it's so well-known that the area can grow world class wine games and marijuana, why not try peppers?" 

Next came Nacho, a farmer whose expertise began during his childhood farming with his father in Mexico. Nacho believed everything should be done the old-fashioned way, completely by hand. He experimented for 3 years with traditional growing and drying methods. 

The farm grows the peppers organically using traditional methods. Small continual harvests span a four-month period from September to December while the peppers are picked, dried, de-stemmed and de-seeded all entirely by hand. Then Nacho smiles with pride as he grinds the dried chiles bucket by bucket.

Johnny, the chef who insisted that this pepper be grown locally in California, is part of the family who initially opened the world renowned 3 Star Michelin restaurant, French Laundry in Yountville, CA. With good food in his heart and his heritage, you can trust that this is definitely something special.  This will become a part of your spice rack must-have.  


Comes in (3) individual 1.5oz glass jars.  

A Food/ocracy *Exclusive* so you won't find it in other stores.

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