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Piment D'espelette

Piment D'Espelette makes adding the rich, sweet flavor and medium-heat of this French pepper convenient and consistent in any recipe.

  • Rich, medium-hot chile flavor

  • Bright reddish-orange and yellow

  • Ranges 1,000 to 9,000 Scoville Heat Units

  • Naturally gluten free

  • D'allesandro
    Price: $75.33
    $8.56 / Ounce

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    Suggested uses

  • Famous for its use in the preparation of Bayonne Ham

  • Substitute in any recipe calling for mild or medium chiles for a unique flavor

  • Add to soups and stews for rich flavor and heat

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in cool, dry place.


    Chile Pepper.

    The Espelette pepper originally hails from Mexico and was brought over to France in the 16th century, where it was initially used for medicinal purposes. Now native to the southeast region of France, Piment D'espelette or "French powdered chile," is essential to Basque and regional French cooking. Often rubbed into curing hams or whisked into soups and stews, this sweet, mild to medium heat pepper is said to have a flavor reminiscent of stone fruits due to its unique growing environment. The sweet and hot nature of the peppers adds a spice that complements Mediterranean cuisine.

    In 1999, farmers in France who grew the Espelette pepper filed for a controlled name, giving the Piment D'espelette the same name-protected status of Champagne. Only peppers grown in ten selected regions can officially use the name Piment D'espelette.

    Piment D'espelette can be used to flavor dips, mayonnaise, sauces, as well as be incorporated into rubs. It can be sprinkled on anything from eggs, vegetables and meat. Many French chefs use it in place of black pepper to add vibrant red color and a slight heat. Because of its flexible nature, Piment D'espelette can be used in numerous applications to elevate almost any dish.

    Classic recipe


    Complex, warming and highly prized, slightly smoky Piment D'Espelette is produced in the Basque region of Southern France. It adds depth to this traditional stewed pepper and tomato mixture, which can be served as a main dish, sauce or condiment. Here, it's used to top toasted French bread.