The other day, while looking for information on Basques in Northern California, I came across Piment d’Ville “a sweet, spicy Basque red chile.” Apparently, a group of Mendocino locals has begun growing and harvesting espelette peppers, and as they put it:
The spice has gradually replaced black pepper in everyday Basque cooking. We find ourselves using piment d’ville on everything from popcorn to simple roast chicken or in a red chile cream sauce. It also works well with chocolate or on a cocktail glass.
The company sells the peppers ground into different spices, from a sea salt mix to smoky or spicy jars of the chile. Their website even includes delicious sounding recipes, can’t wait to try them out for myself!
For those of you who have been to the Basque Country, I’m sure you’ve seen espelette peppers everywhere, in markets but also hung outside homes to dry. They are fundamental to Basque cuisine and it’s great to see it spread to another corner of the globe. Try the spice out in your next recipe, it won’t disappoint!