PDO Espelette pepper - bulk - catering format

Originally from South America, the Espelette pepper is nestled in a small Basque region. Its cultivation can only be done in 10 villages between the sea and the mountains. Sown under cover from February, the chilli plants will be planted in open fields in May. It is necessary to wait until mid August to harvest the first peppers and this until the frosts. After natural drying, the chilli is crushed or roped. Espelette pepper goes perfectly with fried eggs, omelets and all Basque dishes bringing color and taste! In powder, it replaces pepper; it is more fragrant and less aggressive. To keep all its flavor and color, your pepper must be protected from humidity, air and light.