Espelette

Description

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.