This revered variety of chili pepper is found in the Basque County region of France, although its origins are in Mexico. It became so popular and so deeply entrenched in Basque cooking, that Espelette Pepper was granted AOC status in 2000, thereby protecting its origin, name and production methods. It's used mainly to season meats and ham. Flavorful but not incredibly spicy, it's a key ingredient for the Piperade dish.