Piment D'Espelette is an AOC product produced only in seven small
towns on the boarder between France and Spain (covering just
3,000 acres). The spice has been a keystone in Basque cooking
since the 16th century and has become popular among the top
French and Spanish chefs. The peppers have their seeds removed
before being air dried. Then the dried peppers are ground to a
flaky texture. The result has long lasting pepper flavor with
just enough heat. Espelette goes especially well with seafood but
there is no limit to its uses.
