Espelette
Also known as Piment d’Espelette · Espelette Pepper · Ezpeleta
The Espelette pepper (Piment d’Espelette) is a famous mild French chili from the Basque region with Protected Designation of Origin (PDO) status. It has a delicate, fruity heat and is a cornerstone of Basque cuisine.
About 1/13 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~100 days to maturity
Fruit size
7–14 cm
Flavor & Use
Delicate, fruity, and slightly sweet with a gentle warmth and subtle floral notes. When dried it develops a mild smoky character that enhances rather than overwhelms dishes.
Culinary
About
Espelette peppers are long, slender, tapered pods (3–6 inches) with thin, smooth skin. They start green and ripen to a vibrant bright red. The walls are relatively thin but flavorful.
Backstory
Grown in the village of Espelette in the French Basque Country since the 16th century (introduced via the Columbian Exchange). It received PDO status in 2002, meaning only peppers grown in that specific region can legally be called Piment d’Espelette. It is a key ingredient in Basque cooking and is often dried and ground into flakes or powder.
Appearance
Growing
Heritage
ExploreWe don't have a documented family for this pepper yet.
Sources
FAQ
- How hot is Espelette?
- Capsi’s sourced range is 1,500–2,500 SHU (Official breeder). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Espelette taste like?
- Delicate, fruity, and slightly sweet with a gentle warmth and subtle floral notes. When dried it develops a mild smoky character that enhances rather than overwhelms dishes.
- How do I grow Espelette?
- Espelette: about 100 days to maturity, temperate humid / mild subtropical microclimate climate, full sun, hardiness zones 9-11.
- What can I substitute for Espelette?
- cayenne (milder), paprika