Pepper

Espelette pepper

Imported from South America, the Espelette pepper is an emblem of the Basque Country, its gastronomy and its culture.

Region

Pays Basque – Région Nouvelle-Aquitaine

Producer

Product details

Imported from South America, the Espelette pepper is an emblem of the Basque Country, its gastronomy and its culture. It now enjoys an AOC controlled designation of origin, which limits its production area and imposes rules to follow for its production.

This pepper takes its name from the small town of Espelette, located in the Basque Country.
The production of Espelette pepper is based on knowledge passed down from generation to generation. Its human-sized culture is limited to 10 villages. More than quantity, quality matters.
Espelette peppers are red in colour when ripe and available in three different versions:

  • Powdered: The powder is made by crushing peppers from a single holding. The crushing is performed after a ripening period. It is dried in the oven and the resulting Espelette pepper powder is orange to reddish brown in colour.
  • As a string: Peppers are strung together in pairs, threes or fours, red in colour with an even conical shape, 7 to 14 cm in length. A string contains 20, 30, 40, 60, 80 or 100 peppers of equal size.
  • Whole fresh peppers: Used exclusively for processing, fresh peppers do not have any green colouring and are an even conical shape. They are 7 to 14 cm in length.

Espelette pepper is primarily used as a spice in all of its forms. It should not be confused with bell peppers from the Basque Country, which are a mild and sweet green vegetable.

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How to serve it

Espelette pepper is great for everyday use!

In strings (either fresh or dried), strips can be used in your dishes, sauces or marinades, or even softened in oil like garlic or onions. They can also make an appearance in cooking liquids (pasta, rice) or stew recipes.
You can even grind your peppers (including seeds) down to a powder once the string has been dried for around two months.

  • To prolong its shelf life, hang your string in a well ventilated area away from strong sunlight.
In powdered form, Espelette pepper is used at the end of the meal preparation to spice up your dishes and enhance their flavours. As a key condiment, it is a good replacement for pepper. Enjoy unreservedly!
  • To preserve all of its aromas, keep your pot in a cool and dry location away from the light.
The espelette pepper has been used instead of pepper in Basque cuisine for five centuries and serves to enhance the “dishes of the soil”.

View Producer

GP Pays Basque

View Recipe

Kintoa pork axoa with Basque cider

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