Espelette pepper, also known as Basque pepper, is a traditional Basque heritage pepper renowned for its mild heat and rich, slightly sweet flavor. It grows on tall, sturdy plants, producing slender red fruits that are as decorative as they are delicious. In Basque culture, the peppers are often strung in long garlands and hung from house facades to dry, creating magnificent red cascades. These thin-walled peppers are ideal for drying, and once ground, they yield a fragrant, warm, and aromatic spice without being overly pungent. They can be enjoyed fresh, pickled, roasted, or ground into a powder, like the famous Espelette powder.

Where to grow Espelette Pepper?
This pepper thrives in zones 4 to 9, in a warm, sheltered location or a greenhouse. It grows well in containers, on patios, or in warm, sunny garden beds with rich, well-drained soil.

History and traditional uses
Named after the village of Espelette in the French Basque region, this pepper holds a significant place in the culinary and cultural traditions of southwestern France. Cultivated for centuries, it is used as both a decorative element and an essential culinary ingredient. It benefits from an Appellation d'Origine Contrôlée (AOC) designation, guaranteeing its authenticity and connection to the terroir. The seeds offered come from the neighboring village of Ustaritz and allow Canadian gardeners to discover this living heritage.

Information for Canadian zones
Zones 8-9: Direct sow outdoors or transplant after the soil has thoroughly warmed.
Zones 5-7: Start indoors 8 to 10 weeks before the last frost; transplant into full sun when temperatures are warm.
Zone 4: Grow in containers or a greenhouse for best results.

How to grow and harvest Espelette Pepper

Planting: Start seeds indoors in early spring; sow 0.5 cm (¼ in) deep and keep warm.
Watering: Water regularly without overdoing it; peppers prefer consistently moist soil.
Harvest: Pick ripe red fruits when their skin is shiny; string them for drying or use fresh.
Care: Stake taller plants and fertilize with compost mid-season to improve yields.

Tips for harvesting seeds for future supply

Selecting the best fruits: Choose well-ripened, healthy red peppers at the end of the season.
Seed extraction: Cut the fruits and remove the seeds; rinse then dry completely.
Drying and storage: Ensure seeds are completely dry before storing them in an airtight container in a cool, dark place.
Viability: Seeds remain viable for 3 to 5 years.

Certified organic by
Islands Organic Producers Association (Certificate #1962)