Espelette Chilli Pepper, the Basque Country’s gentle heat

When you arrive in Espelette the village seems to be in constant celebration. The white façades are lit up with long scarlet braids hanging from the balconies. These are the chillis, hanging out to dry after the harvest. Their brightness gives the town this joyous, inimitable appearance, somewhere between a picture postcard and a cookery demonstration. 

Amidst this vibrant decor is where Mattin Pochelu cultivates and transforms the Espelette Chilli Pepper in the Atelier du Piment, a family company founded by his parents in 2002. 

“We have been producing Espelette Chilli Pepper here for more than twenty years. I work here with my mother and we process the chilli into different forms, from powder to sauces”, he explains. 

Over the years the Atelier du Piment has gained ground as a local benchmark, mixing culture, transformation and transmission. Here we can see the fields, the greenhouses, the drying ovens and more especially a philosophy: respecting a product that is born of the soil and the Basque climate and over time has become a symbolic spice in French gastronomy. 

A journey over several centuries 

Espelette Chilli Pepper does not come from the French Basque Country, but it is here that it has put down its roots like nowhere else. Originally from Mexico, it arrived on the Basque coast in the 17th Century, brought back by Juan Sebastián Elcano, a Basque explorer whose home port was Getaria. 

“The chilli arrived here by sea and then became part of the local culinary customs until it replaced pepper, which was rarer and more expensive”, Mattin Pochelu tells us. 

Gradually the chilli became a badge of identity. It turned up in kitchens, flavoured traditional dishes and made its mark as an everyday ingredient. Cultivating it was passed from generation to generation until it has now become a well-known symbol well beyond the French Basque Country. 

“Espelette Chilli Pepper is a rare French spice and now has a Protected Designation of Origin. It is an impressive recognition of our work and our history.” 

DPO, a pledge of confidence 

Espelette Chilli Pepper has a Designated Protection of Origin label, which provides strict supervision of each stage of production, from cultivation to processing. 

“The DPO imposes very specific specifications. It protects our expertise and guarantees constant quality”, stresses Mattin Pochelu. 

For the consumer another marker is also essential. This is the official badge of the Piment d’Espelette Syndicate on the packaging, which is a guarantee of authenticity and traceability. 

Terroir between the mountains and the sea 

Espelette Chilli Pepper will not grow just anywhere. Its production area is strictly defined on land between the Atlantic Ocean and the foothills of the Pyrenees. This geographical position creates a unique microclimate that is essential for the plant’s development. 

“The chilli needs a very specific terroir between the mountains and the sea. This climatic diversity with its humidity and heat enables us to obtain a very aromatic product”, explains Mattin. 

Cultivation follows a very precise schedule. From February onwards, sowing begins in the greenhouse. From May the young plants are planted out in the fields. The harvest stretches from mid-August to the end of the summer, and sometimes later depending on weather conditions. 

“It is a very fragile plant. It hates the cold, fungi and pests like aphids. To preserve the crops we rotate them and the fields are monitored very regularly.” 

On Mattin’s farm nearly seven hectares are cultivated producing about fifty metric tons of fresh chilli every year, processed into nearly five metric tons of powder. 

Heat without the burn 

Contrary to what its name may suggest Espelette Chilli Pepper is not a hot chilli. Its uniqueness lies in its gentleness and aromatic richness. 

“It’s a chilli that provides heat without burning the palate”, summarises Mattin Pochelu. 

On the Scoville scale it is well below the very hot chillis. What makes it stand out is its balance: progressive heat, a long finish and fruity, slightly smoky flavours which are naturally incorporated into dishes. 

From field to powder: very precise work 

The long, meticulous work starts after harvesting. The chillies are sorted, hulled one by one and then opened to check their quality before drying. 

“Most operations are done by hand. Hulling, sorting, preparation of the ovens, etc. all require time and a great deal of thoroughness”, specifies Mattin. 

Then the chillies go through a drying phase that is essential for concentrating the flavours, before spending forty-eight hours in the oven to remove any residual moisture. This step is crucial to guarantee the quality of the future powder. 

“Drying enables all the flavours of the chilli to be preserved and then allows it to be transformed into powder”, he explains. 

As well as the DPO powder Mattin produces the Espelette Chilli Pepper in different forms: butter, sauces, revisited ketchup, jams, mustards or jellies. So many ways to unveil the versatility of this spice. 

An everyday spice 

Espelette Chilli Pepper can easily be used daily. “It is often used at the end of cooking to preserve its flavours. It works well with meat, fish and even in sweet dishes”, explains Mattin. 

Amongst his favourite uses, he mentions chilli jelly on hot goat’s cheese instead of honey. An easy, accessible way to discover chilli whatever your age. 

A heritage to be passed on 

For Mattin Pochelu, Esplette Chilli Pepper is very much part of his personal history. He grew up surrounded by fields, harvests and procedures passed on by his parents. 

“I’ve always lived with chillies. It’s a heritage passed on to us and now it’s our turn to bring it to life and to pass it on to the next generation.” 

Espelette Chilli Pepper is more than just a spice, it embodies an identity, a strong link between the land and those who cultivate it. It is a living symbol of the French Basque Country, shaped by time, passion and respect for the soil.