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, piment d'espelette 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.
This version is similar to the original flavor but with more heat. The flavor profile is sweet with a hint of heat - spicy without being overpowering. The best part of this pepper is that while the origin is France, the pepper has been replicated and now grows in the hearty soil of the US and because it isn't shipped overseas it's fresher and actually tastes better. (Shh... don't tell the French.) The seeds are saved from year to year and the peppers keep getting better and better. Did you know that the longer the pepper ages on the plant, the spicier it becomes. The capsaicin in the fruit increases over time and they become more spicy as they dry out from the sun.
Basque Chefs call Piment d'Ville "The Third Spice" and use it in their cooking as often as they use salt & pepper. It's adds a just the perfect splash of flavor to your favorite dishes. A sprinkle on your grill cheese, is all it takes to fall in love with the flavorful pepper. Add it to soups, eggs and your avocado toast to make a simple meal so much better.
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.
This is a Food/ocracy exclusive so you won't find it in other stores.
Original Flavor Comes in a 1.5oz Glass Jar