Espelette pepper PDO

Capsicum annuum Net weight: 40g / 1.41oz €250.00/kg Origin: France Intensity on the Scoville scale: 4 (so-called "hot" pepper). Description: This famous pepper, called EZPELETAKO BIPERRA, in Basque is grown in the Basque country. It is the only French pepper to have obtained an A.O.P. Fame is rarely compatible with improved quality and it is regrettable that there are many mediocre peppers in this appellation. The color is shimmering and its aroma is incomparable, very fruity, sweet, extraordinarily fragrant with intense, deep, subtle, suave sweet notes. It is an ode to pepper flesh and dried tomato. The gourmet notes follow one another: toasted bread, dried leaves and herbs, hay, quality tobacco leaves, cocoa and saffron. On the palate, Espelette pepper is subtly spicy, warm and not at all burning. Directions for use: Use it traditionally as a seasoning, with fish and in particular oily fish, shellfish, squid and octopus. It is perfect with red or white meats, in your oils, sauces, marinades and vinaigrettes but also pasta, fried rice, soups, eggs and omelets. In fact, you can add it to any sauce, even chocolate desserts like the Aztecs did, or citrus-based desserts. On the simplified Scoville scale, which compares the spiciness of peppers, it falls between "mild" and "medium," at level 4 on this scale of 10, so there's no risk of your palate burning!Recipes: Homemade poppy and sesame seed buns, zucchini and mint soup, old-fashioned mustard