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Piment du Béarn fumé au bois de laurier F4 (Bay Laurel-Smoked Béarn Chile Pepper , France)

Piment du Béarn fumé au bois de laurier F4  (Bay Laurel-Smoked  Béarn Chile Pepper , France)
Ingredients: Smoked chile pepper (powder), from organic farming
Use to season meats, vegetables, and soups
€11.70 35 g


Scoville Heat Unit: 4. The roasted grain flavor notes of this smoked chile pepper come into their own when it is paired with grilled meats, egg dishes, and soups.
  • Origin France, Maison Malnou
  • Storage / Use In a cool, dark, dry place.
  • Scoville scale 4/10

Olivier Rœllinger's words

This chile pepper is grown and harvested by the Malnou family in the Béarn region of Southwest France, then smoked over branches of local bay laurel. What makes this pepper special is the careful attention that's paid to the ripening process, which culminates in a cold drying treatment .
The Malnou family strives for excellence at each stage of the maturing process to develop highest-quality chile peppers . We do the same with our spices in Cancale, and their work aligns with our own values.


The story of the Béarn pepper is also the story of the Malnou family. Dominique, the father, fell in love with this particular variety which hails from the same family as the Espelette peppers grown 80km away.
For five generations, the Malnou family has run the same café in a small village in the Béarn region of Southwest France. In this joyous gathering place, as in all the homes around the region, the family has practiced the time-honored tradition of drying chile peppers from the garden for use in the kitchen all year round.
A former engineer who is passionate about his region’s heritage, Dominique, the father, spent years developing an exceptional chile pepper powder as a hobby.
The beauty that is life’s great pageant has brought his son, his daughter, Margaux, and his son-in-law Anthony to share this special chile pepper from Bearn with the rest of the world. Today, the whole family participates in the culinary adventure which revolves around the unique pepper and recounts the history of the region.
Madame Malnou still runs the café, while the children and their father oversee every step in the cultivation and preparation of the chile peppers on their farm from seed to harvest, sorting and stemming the bright red peppers that will be then be dried, ground, and packaged. Their Béarn peppers are certified organic and harvested by hand at the end of August.