Basque Chilli Pepper, TERRE EXOTIQUE 40 g.

Botanically, it belongs to the species Capsicum annuum. This pepper is characterized by its conical shape and distinctive taste, which oscillates between fruity sweetness and moderate heat.

It is harvested when ripe, then dried before being transformed into powder. It is said that the flavors of Basque pepper develop thanks to the warm southern winds called “Haize Hegoa” and the oceanic microclimate. Pepper is called “Biperra” in the Basque language.

You can use Basque pepper on dishes such as eggs, salads, or grilled seafood. Create a marinade by mixing the pepper with olive oil, garlic, and herbs to accompany your meats and fishes.

Pepper cultivation was introduced to the Basque Country in the 16th century by the Spanish navigator Juan Sebastian Elcano following an expedition to America. In the past, Basque pepper drying was done on the facades of houses. Today, drying is done in greenhouses and ovens. Harvesting is entirely manual. It takes place from August to November when the peppers have reached maturity, that is to say, bright red in color.