Mild · Fresh or powder · ENTRY 03
Piment d’Espelette AOP
Fruity, warm and lightly toasted, without fierce heat. Approx. 500–4 000 SHU.
- Origin
- French Basque Country
- Texture
- Fine powder or supple flesh
- Heat
- 🌶️ · Approx. 500–4 000 SHU
CHILLI PROFILE
Flavour before heat
Fruity, warm and lightly toasted, without fierce heat.
- Heat
- Mild
- Scale
- Approx. 500–4 000 SHU
- Form
- Fresh or powder
BEFORE YOU START
Prepare and measure it carefully
Use powder by the pinch; fresh, remove stalk and adjust membranes.
IN PRACTICE, STEP BY STEP
- Start with a very small amount. Heat varies from fruit to fruit, even within the same variety.
- Remove the stalk. To reduce heat, remove mainly the internal white membranes; removing seeds alone changes heat less than people think.
- Wash knife, board and hands after cutting, without touching eyes or face. Taste the preparation, wait a few seconds, then gradually increase the amount.
TERMS TO KNOW
- Stalk
- small stem connecting the chilli to its plant; remove before cooking.
- Membranes
- white parts inside the chilli; they contain much of its capsaicin and therefore its heat.
- SHU / Scoville
- unit estimating chilli heat: the higher the number, the hotter the chilli.
- Capsaicin
- molecule responsible for the burning sensation of chillies; mainly found on internal membranes.
IN THE KITCHEN
How to bring out its aromas
Prefer adding near the end of cooking to retain fruitiness.
SÈVE MINI-RECIPE · STEP BY STEP
Espelette scrambled eggs
Total time · 10 min2 people
BEFORE YOU START
Prepare all ingredients before handling chilli. Start sparingly: you can always add more.
INGREDIENTS
- 4 eggs
- 1 pinch Espelette chilli
- 20 g butter
- chives
- bread
- 1
Beat eggs and gently cook with butter, stirring.
- 2
Remove from heat while still creamy and add chives.
- 3
Finish with Espelette instead of black pepper and serve on toast.
03 · GOOD PAIRINGS
What to pair it with
eggtomatofishpoultrychocolate
04 · SIMPLE IDEAS
Where to use it
piperadeaxoaomelettesauce