Favuzzi Magazine (English) November 2016 - Page 10

GROWN IN THE BASQUE COUNTRY SINCE THE 16TH CENTURY, ESPELETTE PEPPER IS AN ICONIC INGREDIENT OF BASQUE COOKING IN FRANCE, WHERE IT USED DAILY IN THE SAME WAY WE USE BLACK PEPPER. SOMETIMES WRONGLY CONSIDERED AS A HOT CHILI, ESPELETTE PEPPER IS NO SPICIER THAN BLACK PEPPER. IN FACT, IT IS RATED 4 OUT OF 10 ON THE SCOVILLE SCALE. AS A COMPARISON, ON THIS SCALE USED TO MEASURE THE HOTNESS OF PEPPERS, PAPRIKA IS A 6 AND CAYENNE PEPPER IS AN 8. COVERED BY A DESIGNATION OF PROTECTED ORIGIN, ESPELETTE PEPPER IS GROWN EXCLUSIVELY IN SOME 10 SMALL COMMUNITIES MAKING UP THE TOWN OF ESPELETTE, IN SOUTHWESTERN FRANCE, FOLLOWING STRICT PRODUCTION METHODS TO ENSURE QUALITY.