|Ingredients||Espelette pepper from organic farming|
|Net weight||50 g|
|Storage / Use||In a dry, dark place such as a closed cupboard, ideally 18°C.|
|Price incl. tax||€10.10|
(poudre) Echelle de Scoville F5
Olivier Rœllinger's words
After having been imported from the New World to Europe by Christopher Columbus, chili pepper first became native to the Basque Country. Since that day, it has been a hallmark of Basque regional cuisine. In my opinion, the Basque terroir is very similar to that of Britanny, so for many years now, I’ve been known to put a hint of Espelette chili in the finishing touches of many of my dishes at home. Just a little of this chili pepper goes perfectly with fried or scrambled eggs, and in salad vinaigrette.
Christopher Columbus was the first to bring this devilish spice back to his queen, Isabel the Catholic of Castile. Transported east by Magellan´s expedition, chili peppers had much more success in Asia than in Europe. So much in fact, that until the nineteenth century, it was widely held that chili originally came from the East Indies, and even today many people still think that capsicum is originally from India. Although the different species all come from Central America, there are now hundreds of cultivars. These can be found throughout the world and chili peppers have become a staple of the cuisines of hot countries, from Cayenne in French Guyana and Mexico, to southern China, Africa and the Caribbean.