Piment d’Espelette, also known as a Basque Pepper, is a traditional Basque heirloom pepper celebrated for its mild heat and rich, sweet flavour. Growing on tall, sturdy plants, the slender red fruits are as ornamental as they are delicious. In Basque culture, peppers are strung together in long, beautiful braids and hung along houses to dry, forming iconic cascades of deep red. These thin-walled peppers are perfect for drying, and once ground, offer a fragrant spice that is both warm and aromatic without overpowering heat. Enjoy them fresh, pickled, roasted, or ground into the famous Espelette powder.

Where Can You Grow Piment d’Espelette?
This pepper grows best in Zones 4–9 in a hot, sheltered spot or greenhouse. Well-suited to container growing, patios, or warm garden beds with full sun and rich, well-draining soil.

History and Historical Uses
Named for the town of Espelette in the French Basque region, Piment d’Espelette holds a treasured place in the culinary and cultural traditions of southwestern France. The peppers have been cultivated there for centuries, used both decoratively and as a culinary staple. Officially recognized with AOC (Appellation d'Origine Contrôlée) status, the original variety is subject to strict regional regulations. Our seeds come from Ustaritz, a neighbouring village to Espelette, and offer Canadian growers a chance to connect with this vibrant heritage.

Canadian Zone Information
Zones 8–9: Direct sow outdoors or transplant starts after soil has thoroughly warmed.
Zones 5–7: Start indoors 8–10 weeks before last frost; transplant to full sun once warm.
Zones 4: Grow in containers or greenhouse for best results.

How to Grow and Harvest Piment d’Espelette

Planting: Start seeds indoors in early spring; sow 0.5cm (¼in) deep and keep warm.
Watering: Water regularly but do not overwater; peppers prefer evenly moist soil.
Harvesting: Pick red ripe fruit when skin is glossy; string to dry or use fresh.
Maintenance: Stake taller plants and fertilize with compost mid-season for best yields.

Seed Saving Tips for Future Supply

Select Best Fruit: Choose ripe, healthy red peppers at season’s end.
Extract Seeds: Cut open and scrape out seeds; rinse and dry thoroughly.
Dry and Store: Ensure seeds are fully dry; store in airtight container in a cool, dark place.
Viability: Seeds remain viable for 3–5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)