Espelette Pepper PDO

Piment d'Espelette AOP, the Basque chili

Maison Ederki's Piment d'Espelette AOP is the iconic chili of the Basque country—mild and fruity rather than searingly hot. Orange-red, slightly smoky, and with a gentle heat. This is no ordinary chili powder, but a protected-origin spice sourced from ten municipalities around Espelette.

Piment d'Espelette AOP is a protected-origin chili powder from Maison Ederki, the Basque gourmet house based in Mouguerre near Bayonne. This Basque chili is hotter than mild paprika powder, yet significantly milder than cayenne pepper, with a beautiful orange-red color and a fruity, slightly smoky profile.

As you open the jar, a warm, slightly smoky aroma greets you, fruity like dried bell peppers with a hint of sunshine. On the palate, the heat arrives slowly, spreading out and remaining pleasant without stinging. The color glows with such a beautiful orange-red hue that even a pinch makes every dish look brighter.

Fruity, smoky, mild in heat

Piment d'Espelette ranks at a mild 4 out of 10 on the heat scale—noticeable, but never burning.

Rather than providing mere heat, this Basque chili is all about flavor. Fruity, smoky, and slightly sweet, it seasons with a depth reminiscent of sun-ripened peppers and sun-dried tomatoes. This mildness makes it incredibly versatile: you can be generous with your seasoning without overwhelming a dish. Just a spoonful turns a simple soup into something special.

Historically, Piment d'Espelette even replaced expensive black pepper in the Basque country, which not everyone could afford in the past. Where cayenne stings, Espelette embraces—it provides warmth, not chaos. This is exactly why chefs throughout France value it so highly.

Seasons fish, eggs, and seared dishes

Piment d'Espelette pairs with almost anything that benefits from a touch of warmth, from fish and eggs to meat.

It belongs on roast chicken, in goulash, and over seared meat, but also complements Mediterranean fish and seafood. A touch of it elevates scrambled eggs, omelets, or pasta with lemon. And when sprinkled into a dark chocolate mousse, it provides a subtle, warm tingle.

A jar lasts a long time because a small pinch goes a long way. It is best to sprinkle it over the dish at the very end so that its aroma remains fresh and blossoms. Stored in a cool, dark place, the powder retains its color and aroma for months.

It pairs perfectly with the green olives with Piment d'Espelette and the Paté basque from the same producer.

Protected origin from ten Basque municipalities

Piment d'Espelette has held the AOP seal since 2002 and is the only spice in France with this protected status.

Only ten municipalities in the western Basque country, surrounding the village of Espelette, are permitted to grow and process this chili. Here, on the edge of the Pyrenees, a mild microclimate with sufficient rain and a constant sea breeze provides ideal conditions—a climate similar to the subtropical regions of Mexico, from where the chili originally arrived in the Basque country via seafaring explorers.

In late summer, the red pods are dried in long garlands on whitewashed house facades, an image that defines the village of Espelette. Every autumn, the village celebrates its chili with a grand festival. The dried pods are ground into the fine powder that Maison Ederki has been packaging since 1942. In Mouguerre near Bayonne, a team of around 18 people has been dedicated to preserving the fine goods of the Basque country for over 80 years.

You can find more from the Maison Ederki range and other spices right here.