{"product_id":"piment-d-espelette","title":"Piment d'Espelette","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePiment d'Espelette, an AOP-protected chilli from the French Basque Country\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePiment d'Espelette is a French chilli with AOP protection that may be grown exclusively around the town of Espelette in the Basque Country. We pack it gently in our workshop in Klingenberg am Main. Sun-dried and ground, with a mild-fruity profile, a lightly sweetish note and fine warmth. A heat that warms more than it burns and brings joy to beginners too.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Basque dishes: poulet basquaise, axoa and piperade. It refines steak, lamb, fish, seafood and egg dishes. Also in tomato sauce, over foie gras and surprisingly good in chocolate dessert or a praline filling. Scatter in directly or add over the finished dish at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Piment d'Espelette is mild to medium hot, not a habanero. Better to dose more generously than with normal chillies, otherwise the fruity character does not come into its own.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSteak with Piment d'Espelette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eBefore frying, rub the steak with coarse \u003ca href=\"\/en\/products\/pakistanisches-kristallsalz-kilo-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePakistani crystal salt\u003c\/strong\u003e\u003c\/a\u003e, sear over high heat and let it rest.\u003c\/li\u003e\n\u003cli\u003eAfter slicing, sieve Piment d'Espelette over it, add a drop of olive oil and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e, then serve with grilled cherry tomatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA French AOP chilli from Espelette in the Basque Country\u003c\/li\u003e\n\u003cli\u003eMild-fruity with fine heat, lightly sweetish\u003c\/li\u003e\n\u003cli\u003eSun-dried and ground, without additives\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eVersatile for Basque cooking, meat, fish and chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn the paprika-powder range, our \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003enoble-sweet paprika\u003c\/strong\u003e\u003c\/a\u003e from Hungary fits as a mild base and the \u003ca href=\"\/en\/products\/rosenscharfer-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erose-hot paprika\u003c\/strong\u003e\u003c\/a\u003e for more heat. For a smoky profile we recommend the \u003ca href=\"\/en\/products\/geraucherter-paprika\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emild smoked paprika\u003c\/strong\u003e\u003c\/a\u003e from Extremadura. Mediterranean companions are our \u003ca href=\"\/en\/products\/mallorquinischer-kraeutergarten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMallorcan herb garden\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e. For a pepper finish use the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben\u003c\/strong\u003e\u003c\/a\u003e blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does AOP mean?\u003c\/strong\u003e\u003cbr\u003e\nAOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this, even if they look similar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Piment d'Espelette?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is thus noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Piment d'Espelette for?\u003c\/strong\u003e\u003cbr\u003e\nClassically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and even in chocolate desserts and praline fillings. If you like, you can see it as a salt substitute with a warmth component.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Piment d'Espelette differ from noble-sweet paprika?\u003c\/strong\u003e\u003cbr\u003e\nNoble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What does AOP mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"AOP stands for Appellation d'Origine Protégée and is the French version of the EU protected mark for regional products. Piment d'Espelette may only come from ten municipalities around Espelette in the Basque Country, all other chillies may not call themselves this.\"}},{\"@type\":\"Question\",\"name\":\"How hot is Piment d'Espelette?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mild to medium hot, about 4000 Scoville. For comparison, Tabasco has around 2500, cayenne 30000, habanero 200000. Espelette is noticeably milder than cayenne and surprises more with fruit and warmth than with burning heat.\"}},{\"@type\":\"Question\",\"name\":\"What can I use Piment d'Espelette for?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classically in Basque cooking with poulet basquaise, axoa, piperade and marmitako. Also with steak, lamb, fish, seafood, egg dishes, foie gras, tomato sauce, cheese and in chocolate desserts and praline fillings.\"}},{\"@type\":\"Question\",\"name\":\"How does Piment d'Espelette differ from noble-sweet paprika?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Noble-sweet paprika is mild without heat, fruity and full-bodied. Piment d'Espelette is mildly hot, sun-dried and more concentrated in aroma. Noble-sweet for colour and fruit, Espelette for warmth and a fine kick.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50563984359690,"sku":"15349","price":13.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/15349_piment-despelette_2023-12_web-617485.jpg?v=1736334213","url":"https:\/\/altesgewuerzamt.live\/en\/products\/piment-d-espelette","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}