Once grown in the Spanish and Portuguese monasteries, the Espellete pepper is a culinary legend in the Basque country of France. Their name comes from the village where the best of them originate, the village of Espelette in southwest France. Traditionally used for hams, pates, sausages, pies and any Basque specialty dish. This rare product was granted AOC protection, like fine wines and balsamics, which protects its origins and methods of production. Spicy and intense without being overpowering, Espelette powder can be used to season any dish, but is especially brilliant in a piperade, and a basquaise, or a bA arnaise sauce.