Piment dEspelette AOP France 40g Jar Aspiceandi. Chili Ground Chili from Espelette France
Heir to ancestral traditions fruit of all the attentions the production of Espelette pepper requires the omnipresence of manual work.
Planted in spring Espelette pepper is harvested by hand once it turns red production follows from seed to powder strict specifications controls and traceability. Cultivated in the open field on small plots the pepper will undergo a natural maturation of at least fifteen days before being transformed into powder; this step is essential for the development of aromas (fruity toasted etc.). It is necessary to harvest and dry 8 kilos of fresh Espelette pepper to obtain one kilo of A.O.P. Appellation dOrigine Contrôlée.
Espelette pepper awakens your senses. In a subtle balance it combines aromatic delicacy and strength of character. It can be used from aperitif to dessert in all its forms fresh or dried and is characterized by a fruity hay aromatic intensity associated with a moderate and long lasting spiciness in the mouth. On the Scoville scale on a range of 1 to 10 the spiciness of Espelette pepper is located at 4.
Espelette pepper is the first spice to have obtained a Controlled Designation of Origin in 2000 and has been a Protected Designation of Origin since 2002. A Controlled or Protected Designation of Origin (European recognition) is a tool of protection and development of the territory. In PDO the typicity of a product from a variety or a breed is closely linked to geography climate and know-how the uses are codified in the form of decrees published in the Official Journal: they are therefore laws.
The most important nutrients in chili: Vitamin C Iron Manganese Vitamin E Copper Vitamin B6 Vitamin K.
(5)
(3.89)