These heirloom pepper plants are cultivated in the French commune of Espelette, traditionally the northern territory of the Basque people. This chili was introduced in France from South America in the 16th century. It is used as a condiment and for the concervation of meats and is now a key ingredient in piperade. It has gradually replaced black pepper as a spice. This pepper has a mild heat (4,000 SHU) so it is comparable to a mild jalapeno pepper heatwise.
Planting/Harvesting Notes
- Plant in full sun and well draining soil
- Space plants 18 to 24 inches apart
- Matures in 80-100 days
Seed Saving
To save seed, allow the pepper to turn red on the plant, then harvest, cut the pepper, scrape out the seeds and dry on a flat surface such as a screen, paper plate or baking sheet. Allow to dry for 1-2 weeks and then store in a paper envelope.
