Peter Kunze

Our dear Peter Kunze used to grow the Gorria pods – the name of the chili variety used to make the famous Piment d’Espelette – in his own garden. Then one fine day, he discovered that his friend Fabian Feldmann, a chef at L’Impertinent in Biarritz, could get hold of better stuff. And so Peter now gets his Piment Espelette directly from there, organically grown with consistent, unerringly good quality, light spiciness and deep, long-lasting flavor. 

One final note: Peter fills the Espelette into small jars at home to sell on to his inner circle and friends. That’s why his jars say Espelette rather than Piment d’Espelette AOP (although it is one). However, the AOP is a protected designation of origin and if the Espelette is not also packaged there, you can’t add the AOP.


25g jar


(€340.00 per 1kg)

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For seasoning and lightly spicing all your dishes: a pinch on a lightly buttered sandwich, in your tomato salad or to spice up a good kebab. Also great for cooking in ragouts or goulash.

Recipe for fruit spread by Peter Kunze


Wirsing / Espelette / Romesco
by Ann-Sophie Raemisch
Peter Kunze
Ja, ja Billy and Peter Kunze go way, way back. And ever since they first crossed paths at Nuremberg’s Essigbrätlein, Billy has refused to buy his fruit spread from anyone other than Peter. What makes it so special? Well, it’s simple: Peter only uses the best produce. Sure, that’s what it says on the label of the cheapest, bottom-shelf jam as well, but with everything we know about price, taste and availability of high-quality produce, we can assure you that Peter’s is the real deal. We’ve picked out our two favourites from his assortment and we’re sure you’re bound to love them, too.