Espelette, puree, powder, strings

In jelly, in puree, in powder or in strings, Espelette chili pepper reigns supreme in the Basque country.

Due to his colour and its characteristic aroma, it is commonly used instead of pepper in the Basque gastronomy and by many Chefs.

Discover the thrill of Espelette chilli pepper in all its forms: in jelly, in powder, en puree to season all your dishes, barbecues, eggs, rice or pasta. In string it will decorate your kitchen creating a Basque atmosphere.

Espelette Chili Pepper in jelly, puree, powder and strings