People have been using our Basque chilli for 5 centuries.
The gastronomic spice of Basque country, available in powder form or in paste is rich in lycopen and antioxidants. It can protect you against cardio-vascular diseases and certain cancers. Moreover the chilli helps you to en-hance your immune defense system.. Calorific value of chilli
Harvest will start in August and last until the end of November.
Our unique Basque spice has a lovely brick-red colour. Without cooking, just sprinkled on the side of your plate and it’s a delight on top of grilled fishes, salads and pasta … Its flavour is a delicate blend of tomato, pepper and hay ; it is more aromatic than hot. This chilli pepper was brought back across oceans by the Spanish and Portuguese Conquistadores.
It is used in the Basque Cuisine to flavour and spice such dishes as piperade,
tuna fish marmitako, axoa, hake or chipirons (squids) …
This particular chilli pepper that is grown in the canton of Espelette, is an annual plant that belongs to the Solanaceae family.
Biperduna grows the best home produced chilli pepper in the planting area surrounding Espelette. All the surfaces where our chilli pepper is left to dry are made out of quartz.
They are as smooth as marble and regularly cleaned and sterelised.