Piment d’Ville Gift Set of Three 1.2oz Containers
of the Smoky Sweet, Spicy Basque Red Chili Pepper Powder
Gift set of three Smoky Style 1.2 oz / 34 G jars of Piment d’Ville – Red Chili Pepper Powder grown from locals in Boonville and Anderson Valley in Mendocino County, California
From the manufacturer:
“The 2019 Smoky Piment d’Ville is much more aligned with Spanish smoked paprika than the harsh smoky flavor that comes in a straight smoked salt. We use the same Piment d’Ville chiles from our farm in our Smoky Piment, the difference being the way we process them. Late season chiles that might not have turned all the way red are cured in our greenhouse and then dried in our dehydrator, but in the drying process, we dry them at a slightly higher temperature to give them the slightest burn to change the flavor. We also add some additional burned chiles to the dehydrator during the process to really enhance the flavor. ” -Piment d’VilleMake a great gift better! Combine your order with any of our handmade in Mendocino Serving Platters or Cutting Boards
Gift set of three 1.2 oz / 34 G jars of Piment d'Ville - Red Chili Pepper Powder grown from locals in Boonville and Anderson Valley in Mendocino County, California
- Sown, grown and harvested by locals in Boonville, Anderson Valley, Mendocino County, CA
- Made from espelette peppers (French: Piment d'Espelette; Basque: Ezpeletako biperra)
- Same variety of pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques
- Sweet, spicy, basque red chile. Warm not hot. "The Third Spice." Use it in cooking as often as you use salt & pepper.
- Made in the USA
A sweet, spicy, basque red chile powder. Locally grown from seeds originally imported from France. Hand harvested in Boonville, CA. Piment d'ville is the same variety of pepper known as piment d'espelette. In French, piment d'espelette translates to "peppers of espelette." Traditionally produced around the town of Espelette in the Basque region of Southern France. The spice has gradually replaced black pepper in everyday Basque cooking. You'll find yourself using piment d'ville on everything from popcorn to simple roast chicken or in a red chile cream sauce. It also works well with chocolate or on a cocktail glass. The plant, originally from Mexico and to a lesser extent South America, was introduced in France from the New World around the 16th century. After first being used medicinally, it has since become popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade. Similar in heat to paprika, its robust peppery taste can be increased with roasting or pan searing and is commonly used in Basque food.
|Dimensions||6 × 6 × 5 in|
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