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Espelette pepper by Julien Duboué


FRANCE A LA CARTE - Every day, a close-up on a flagship product from our terroirs set in majesty by an ace of stoves.

Green and red, like the Basque flag… Mother Nature was generous with the communicators! But the Espelette pepper did not need that much to establish its immense popularity. And settle in the kitchens of neighborhood bistros like local addresses. Not always wisely! Even today, too many medium plates and sinister slates of cured meats parade adorned with this decorative pinch of red powder, stereotypical and, above all, perfectly useless. It is an insult to the real taste interest of this product, remarkable flavor enhancer: racy enough to whip the dish it accompanies but without ruining the aromas by its power.

Read also: Charolais beef by Frédéric Doucet

Invented in 1912 by the pharmacologist who gave it its name, the Scoville scale, measuring the strength of peppers, classifies it somewhere between the neutrality of the pepper and the burning fire of its cousin habanero. Like him, Espelette pepper comes from seeds originating in Central and South America. Which

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Source: lefigaro

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