Spicewalla Espelette Pepper


In the Basque Country in late summer, the streets are adorned with drying espelette peppers. The Basque country spans the border between Northern Spain and France, touching the Pyrenees mountains. The bright and unmistakable red hue is a decoration for the region and it’s food. Spicewalla’s flaked espelette pepper lends a smoky and sweet flavor and notes a mild hint of heat.

For the last two decades, espelette peppers cultivated in Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz have received protected designation of origin status. A non-AOC version of the espelette pepper is also grown in California.

Using espelette pepper in cooking is fun and easy. Chef Katie Button loves to sprinkle it over grilled or roasted vegetables – like okra! Add it to sausages, in a rub for grilled meats, over eggs, in sauce or wherever a lightly smoky kick would flourish.

Our friends from Spicewalla bring some of the freshest and most flavorful spices to the market – give these espelette pepper flakes a try!