Piment d'Espelette

Piment d'Espelette is mild enough to provide warmth without dominating a dish, and French agricultural guidance places it at 4 on a simplified 10-point Scoville scale. Cayenne is usually much hotter and sharper, so the two should not automatically be substituted in equal quantities.

The European AOP designation ties production and processing to 10 approved communes in the French Basque Country. France granted the pepper AOC recognition in 2000, followed by European PDO or AOP protection in 2002.

It is a characteristic seasoning in Basque dishes such as piperade and axoa. Cooks also use the powdered pepper on eggs, fish, meat, vegetables, and even chocolate because it adds fruitiness as well as heat.

Fresh peppers add moisture and a vegetable-like texture, while the dried AOP powder works as a concentrated finishing spice. Strings of whole dried peppers are another protected form, but they require grinding or rehydration before many recipes.