Adopt 1m² of a chili field from "Ferme Fagaldea" in Itxassou (Francia) and receive your harvest in the form of espelette chili pepper products PDO at home. Denise will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
You adopt 1m² of a chili field from our farm in Itxassou (Francia). It is an annual plant that is sown every year in May. The first peppers are green, and then they gradually turn red. When they are 100% red (around the 15th of August), that's the sign that it's time to harvest them! There are between 10 to 15 peppers on one young plant. For 1m², that is equivalent to 4 seedlings. They are then dried, so that the pepper becomes dry before being processed. The pepper was brought back from Mexico and introduced into the Nive Valley by a Basque seafarer who sailed with Christopher Columbus. It was planted in Espelette in about 1650. Very soon it was used as a condiment, as well as for preserving meat and ham. Its seeds were gradually selected. And that is how the GORRIA variety came into being. Today everyone calls it the ESPELETTE PEPPER. It has found a home between the Atlantic ocean and the Pyrenees and is grown in only 10 areas. Thanks to the farmers' watchfulness, patience and know-how, the art of producing the pepper and its derivatives are constantly improving. The PDO recognition of the Espelette pepper in 2000 is the means of preserving the spice's regional name. The status was granted to honour the local know-how and the product's original character. The PDO specifications stipulate the growing area, as well as the production, harvesting, drying and processing conditions. The Espelette pepper PDO refers to the pepper string and the Espelette chilli powder, as well as the fresh pepper. Compliance with the specifications gives gourmets a guarantee that they will have an authentic spice exhaling a range of aromas and a typical spiciness that really do originate from its Basque terroir. Each chili field produces an average of 0.3kg of espelette chili pepper products PDO per season.
Each season we will send you a box with: 1 x __Espelette chili powder PDO__(40g, glass jar) 1 x __Espelette chili salt PDO__ (90g, glass jar) 1 x __Espelette chili mustard PDO__ (90g, glass jar) 1 x __Espelette chili jelly PDO__ (90g, glass jar) __Espelette chili powder__ It is generally used instead of pepper and enhances all dishes by giving them subtle aromas. The Espelette chili pepper has a "4" rating, meaning that it is considered "hot" or mildly hot. It generates a sensation of heat in the mouth but will not prevent you from savouring what you are eating. It has fruity (tomato, red pepper), grilled and hay-like aromas. Store the jar in a dry place away from air and light. __Espelette chili salt__ We add Espelette chili to salt from Salies-de-Béarn. This salt is present naturally in the Pyrenean foothills and is obtained merely by evaporation. It is 100% natural and is extracted in our Pyrénées-Atlantiques region. Mixing it with chilli is ideal for your barbecues, salads and favourite dishes. It replaces salt and pepper on the table. Store the jar in a dry place away from air and light. __Espelette chili mustard__ It's a traditional mustard that is enhanced with puréed Espelette chili. It will accompany all meats (hot or cold) and is useful for making a vinaigrette. It has a spicy flavour in which we detect the typical aromas of Espelette chili, i.e. notes of tomatoes and red pepper. Keep the jar cool after opening to retain all the strength and freshness of your chili mustard. __Espelette chili jelly__ It adds a salty yet sweet note to your dishes as a glaze or when paired with meat or poultry. The jelly can also be enjoyed when making toast with foie gras, salmon, cold meats, cheese and so on. It is produced with sugar water and puréed chili, jellified with lemon and pectin. Keep the jar cool after opening. The ingredient list as well as allergen information can be downloaded from "Additional Analyses".
Quando lo ricevi?
The chili peppers are planted every year in May, and the manual harvesting runs from the 15th of August to the 1st of December. Once harvested, the peppers mature for at least 15 days in the greenhouse and are hulled before drying and crushing. The powder is then inspected by an organoleptic evaluation commission to see if it meets the criteria for Espelette chili powder PDO. We'll send you the package of 4 jars in mid-October.