Espelette Pepper

Botanical name: Capsicum annuum
Common name: Basque pepper · Ezpeletako biperra (in Basque)

The Espelette pepper is a traditional variety from the Basque Country, famous for its fruity flavor, moderate heat, and emblematic culinary use. It comes in the form of small, conical, slightly curved red fruits, which are eaten fresh or dried. Mainly cultivated for spice production, it can also be used green or red in cooking, whole or powdered.

Characteristics

Type: Annual vegetable plant (perennial in warm climates)

Height: 50 to 100 cm

Foliage: Dark green, oval, dense

Flowering: Summer, white five-petaled flowers

Fruits: Small, bright red, conical peppers, 7 to 14 cm long

Taste: Mild to moderately hot (1,000 to 4,000 Scoville units), fruity and smoky aroma

Exposure: Full sun, sheltered from wind

Hardiness: Not hardy — susceptible to frost

Care

Soil: Light, warm, rich in humus, well-drained

Watering: Moderate, spaced — prefers slightly dry soil

Staking: Sometimes useful in case of wind or high yield

Cultivation: Sow indoors (February-March), transplant after frost

Harvest: From July to October, depending on maturity — harvested red and well-formed

Advantages

• Unique, mild, and fragrant flavor — emblem of Basque cuisine

• Can be dried naturally (in garlands) or ground into powder

• Generous production in warm climates and well-drained soil

• AOP-classified pepper (local production) — recognized for its quality