Espelette pepper, a key ingredient in Basque cuisine, originates from the Basque Country near Spain. It is known for its smoky, robust flavor combined with a subtly citrusy note and a heat level comparable to a mild jalapeño. Popular chefs like Jamie Oliver praise its versatility, using it liberally in numerous dishes, from salads to sauces, as it enhances flavor without overwhelming heat. The pepper is slightly flaky, making it ideal for easy sprinkling on different foods, solidifying its significant role in modern cooking.
Espelette pepper, originating from Basque Country in Spain, offers smoky, spicy flavors that are subtly citrusy, contributing robust taste without overwhelming heat.
Renowned chef Jamie Oliver describes Espelette pepper as his favorite ingredient of the past decade, calling it a versatile spice and a staple in his kitchen.
On the Scoville scale, Espelette peppers reach up to 4,000 units, providing mild heat akin to jalapeño or poblano peppers, enhancing dishes with zesty flavors.
Oliver emphasizes the pepper's flakiness, making it great for sprinkling over various foods; he suggests using it in salads, sauces, meats, and grilled dishes.
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