Espelette pepper is the signature chili of Basque cooking, dried and crushed from a single pepper variety grown in the French Basque Country. Orange-red in colour, it tops out around 4,000 on the Scoville scale (in the same range as a jalapeño), with a flavour that leans sweet and smoky with a faint citrus note underneath. This is the pepper behind Piperade and Poulet Basquaise, but it's also a great addition to eggs, home fries, or whisked into a vinaigrette with sherry vinegar and olive oil. Espelette pepper carries AOC status in France, meaning it can only be grown in a small handful of communes in the Basque Country and only under strict conditions. Ours is one ingredient: crushed Espelette pepper, nothing added. 55g container.