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. It has recently been featured in the New York Times Cooking and Cherry Bombe Magazine but we've been in love with this versatile and unique spice since the beginning. 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.
Basque Chefs call Piment d'Ville "The Third Spice" and use it in their cooking as often as they use salt & pepper. The Piment d'Ville pepper is sweet and spicy, warm not hot. It's adds a just the perfect splash of flavor to your favorite dishes.
Just likes the chefs, we love using this pepper on everything from roasted vegetables to fresh fruit to seasoning grilled meats flawlessly.
About the Maker
Boonville Barn Collective is a woman-owned farm that’s been producing unique chile powders for 10 years in the resource-rich Anderson Valley in Northern California. Piment d’Ville is their signature, California-grown version of the coveted Basque Piment d’Espelette.
Thanks to a similar climate to the Basque region with warm days and cool nights,Boonville Barn Collective has become the most significant source for this peppery, sweet, mildly spicy chile powder outside of Europe.In addition to peppers, they grow a mix of heirloom dry beans, produce olive oil from their 500 olive trees, and grow strawberries for those lucky enough to live in or stop through the Anderson Valley in the summer.
Grown with organic and sustainable practices on theirRenegade certified seven acre farm, the chiles are ready to be harvested by hand after five months in the fields. They’re dried in preparation for de-stemming and deseeding, before being carefully ground and packaged, all on the farm. Boonville Barn Collective is proud to bring the magic and versatility of these fresh, beautiful spices to home cooks and chefs across the country.
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.
1.5oz Glass Jar