Aquitaine - Home of the chilli powder famed by gourmets across the world | At our Neighbour's Table
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- Опубликовано: 9 окт 2022
- The French part of the Basque Country lies in the Aquitaine region and stretches from the Atlantic along the Spanish border. A lot of rain makes the landscape at the foot of the Pyrenees shine in vibrant green - an ideal climate for the Gorria chillies. According to legend, one of Christopher Columbus' sailors brought the chilli seeds from Mexico to the Basque Country. They have been cultivated here since 1650 and harvested from mid-August until November.
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Thierry Hiriart's family has been growing the pods for many generations, and today they have around 20,000 plants. The pods are dried for two to three weeks, put in an oven for two more days and then ground into a chilli powder that is known to gourmets beyond the borders of France: Piment d'Espelette, named after the village of Espelette. It has had a protected designation of origin since 2000. It is milder than cayenne pepper, smells of ripe tomatoes, peppers and has a subtle grill note. It is even used in chocolate, cheese and jam. But above all in Basque cuisine. Thierry's wife Marie-Laure prefers to use her Espelette chilli instead of pepper to season her dishes such as piperade, a Basque omelette made of tomatoes, onions, garlic and peppers, and chilindron, a lamb dish. Her three small children are also already used to the mild spiciness. Her friend Maritxu Amestoy likes to use it on her kale chips. For a dinner together, the women bake a Basque cake with cream filling for dessert.
At our Neighbour's Table - Aquitaine | Season 2019 - Episode 235
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I kid you not- I have bought their product before!! When I saw her carrying the box and how the jars looked I was floored to recognize it. In the US I cannot find espelette so when I last went to France I just bought one at a Franprix (I think that was the store)...To my chagrin it didn't last as long as I would have liked- the product degraded quicker than most American spices and then I came to realize that is because my country puts a lot of artificial and/or preservatives usually that the French product doesn't have (so it made sense). I highly recommend what these producers are doing- keep up the amazing work.
Excellent work and presentation of family. Positive energy ❤
Piment d'Espelette I love the dried stuff.
Hello from the Philippines. I love your contents as I am a foodie as well. I love how you feature different places and their specialties. Keep the vids coming ❤❤❤
Thanks.
What an amazing episode!
I love love this content.
Thank the German citizenry for paying 18.50 € every month in public broadcasting tax because that's where this is from ;)
Enjoy watching your videos thank you 😊
So good
Miss this contents 🥺🥺
Excellent content
❤❤
Chillies have an incredibly tough skin which prevents them from drying ( not to mention that even with my super sharp knife it's a challenge to cut them ) - I wonder how they can dry them without significant losses.
chillies dry perfectly. what that the fuck are you talking about?
Aint from pee pee fino ... but find westerners chilli eating cultures different from groups outside of western hegemony circle ...