Espelette Chili Lingot®
Espelette Chili enchants the taste buds with its subtle, sweet and fruity aromas. It does not exceed 4/10 on the Scoville scale. It tastes similar to pepper and does not sting much, so its use in cooking is highly appreciated.
Enjoy the Véritable® Lingot® technology : 100% natural and ready-to-use refills with no pesticides or GMO's (patent-pending).
Espelette Chili Lingot® compatible with the whole Véritable® Garden range
Specie: Espelette Chili
 |  |  |  |  |
| Sprout in 1 week | Ready in 6-8 weeks | Harvest 2-4 months | Germination guarantee | To pollinate |
£7.54 VAT included
Welcome to south-west France, home to a culinary treasure trove of exquisite flavour: the Espelette chilli pepper. Take a taste journey through the green hills of the Basque Country, where this little bright red pepper blossoms under the warm Espelette sun.
Espelette chilli pepper is an exceptional condiment, born of the passion and expertise of local farmers. It is distinguished by its delicacy, offering a measured heat that awakens the taste buds without ever dominating. Imagine an explosion of flavours that begins with a gentle heat and then evolves into a symphony of fruity and smoky notes, a true reflection of the Basque terroir.
This precious chilli goes far beyond its use in cooking. It embodies a cultural heritage handed down from generation to generation, and symbolises the authenticity and richness of Basque tradition. Whether you add it to a sauce, a fresh fish dish or even chocolate, Espelette chilli pepper always adds a touch of elegance and character to your culinary creations.
So, if you'd like to embark on an unforgettable taste journey, I invite you to discover Espelette chilli pepper. It's a culinary experience that will delight your senses and transport you to the heart of the Basque Country, where flavours tell a story that goes back thousands of years.
The city of Espelette
Enter the enchanting world of Espelette, a little gem nestling in the green hills of the Basque Country. Imagine strolling through the cobbled streets of this picturesque village, where authentic charm blends with the gentle Basque way of life.
Espelette is much more than just a village; it's a true symbol of gastronomy and the Basque art of living. As you stroll through its streets, you are enveloped by the enchanting aromas of chilli peppers drying gently in the sun, creating an atmosphere like no other. The white facades of the traditional houses are punctuated by garlands of bright red chillies, testifying to the locals' passion for this culinary treasure.
Gastronomy is at the heart of everyday life in Espelette. The small shops are full of local products featuring the famous chilli pepper: powder, jelly, jam, oil... You can't miss this explosion of flavours that evokes both the fire of the sun and the freshness of the mountains. Local artisans vie with each other in their creativity to incorporate Espelette chilli pepper into traditional or contemporary recipes, offering an infinite range of delights to savour.
But Espelette is also a place steeped in history and tradition. The Château d'Espelette, perched on a hill, has silently watched over the village for centuries, while the majestic church of Saint-Etienne stands in the heart of the main square. Every year in October, the village comes alive during the famous Pimento Festival, a festive event where gastronomy, music and dance celebrate the Basque soul in all its splendour.
So, if you're dreaming of a getaway where gastronomy rhymes with authenticity and conviviality, let yourself be seduced by the bewitching charm of Espelette. It's a journey where flavours awaken the senses and history blends harmoniously with tradition, for an unforgettable experience in the heart of the Basque Country.
Espelette Chili is bright red and has a slightly spicy flavor, but milder than some other hot peppers. It is often used in the form of powder, dried and ground, to season a variety of dishes.
Espelette Chili is a good source of vitamins, including vitamin A and vitamin C. It contains phytochemical compounds such as capsaicin, which are associated with anti-inflammatory and antioxidant properties. Capsaicin in peppers may also have beneficial effects on metabolism, stimulating energy expenditure, and promoting satiety.
How to cook Espelette chili?
Espelette Chili is valued for its delicate flavor and moderate spiciness, making it a versatile ingredient in the kitchen.
Peppers are typically dried to produce Espelette pepper powder. It is also incorporated into dishes, desserts, and various preparations.
History of Espelette chilli pepper
The Espelette chilli pepper has a rich and fascinating history that goes back many centuries in the Basque region of France.
The history of the Espelette chilli pepper begins with the arrival of Christopher Columbus in America in the 15th century. He brought back the first chillies, the seeds of which were introduced into Europe. Over time, these peppers adapted to the climatic conditions and particular soil of the Basque Country, giving rise to a unique variety: the Espelette chilli pepper.
However, the Espelette chilli pepper as we know it today is not just the result of chance. Over the centuries, Basque farmers have perfected the techniques for growing and drying chilli peppers, passing on their know-how from generation to generation. This traditional know-how has been preserved and enhanced by the people of Espelette and the surrounding villages, becoming an integral part of their cultural identity.
Over the years, Espelette chilli pepper has become an essential part of Basque cuisine, used to season a multitude of traditional dishes. Its mild, fruity flavour, combined with moderate heat, makes it a versatile condiment that is appreciated by chefs the world over.
In 1999, the Espelette chilli pepper was awarded an Appellation d'Origine Contrôlée (AOC), in recognition of its historical and cultural importance, as well as the quality of its terroir and production. This AOC guarantees that only chillies grown and dried in the Espelette region, using strict traditional methods, can bear the name ‘Espelette chilli pepper’.
Today, the Espelette chilli pepper is not only a highly prized culinary ingredient, but also a symbol of the Basque identity and its rich gastronomic heritage. It embodies the authenticity, passion and know-how of a community that has preserved and enhanced its traditions over the centuries.
Our tips for successful growth of your Espelette chillies
On the same plant, fruit ripening is staggered, and several flowerings can succeed each other. The peppers are initially green and then gradually turn red.
Within 3 months, you get the first red peppers. Harvest them preferably when they have firm flesh and a vibrant red color. Handle the plant gently as the stems are very brittle; use Véritable® Mini Scissors to cut the fruit with a 1 cm stem. Harvesting frequently encourages the production of new fruits.
Continue your harvests for 2 to 5 months.
The Scoville scale
The Scoville scale is a tool for measuring the strength or power of chillies and peppers according to their capsaicin content, the chemical compound responsible for their heat or pungency. This scale, named after its creator, Wilbur Scoville, an American pharmacologist, classifies the different types of chilli in Scoville Heat Units (SHU).
The basic principle of the Scoville scale is based on subjective tasting. Initially, Scoville used a panel of human tasters to determine the relative strength of chillies. He gradually diluted a chilli extract with sugar water until the tasters could no longer feel the heat. The more the chilli needed to be diluted to reach this point, the higher its score on the Scoville scale.
However, this subjective method of measurement has been replaced by more objective methods, such as high-performance liquid chromatography (HPLC), which directly analyses the capsaicinoid content of chilli peppers.
On the Scoville scale, mild chillies such as bell peppers score zero, while the strongest chillies, such as Carolina Reaper or Trinidad Moruga Scorpion, can reach scores of several million Scoville units. These extremely hot chillies are reserved for thrill-seekers and should be handled with care.
Classification of chillies
- Pepper: Sweet and crunchy, often used in salads and cooked dishes. 0 SHU
- Sweet Pepper : Versatile variety with a slight sweetness, used in many recipes to add flavour without excessive heat. 0 - 1000 SHU (varies according to variety)
- Banana Chilli: Mild with a slight heat, often used in salads and stir-fries. 0 - 500 SHU
- Cubanelle pepper : Slightly hotter than the pepper, with a sweet, fruity flavour. 100 - 1000 SHU
- Espelette chili: Native to the Basque Country, it offers moderate heat with fruity and smoky notes. 1000 - 4000 SHU (approx.)
- Anaheim chilli pepper: Slightly hotter than the poblano, with a mild flavour and slightly fruity aroma. 500 - 2500 SHU
- Fresno chilli: A close cousin of the jalapeño, with similar heat but a slightly sweeter flavour. Used fresh or dried in a variety of dishes. Approximately 2500 - 10000 SHU.
- Poblano chilli: Moderate heat with an earthy flavour, often used in Mexican dishes such as chilli relleno. 1000 - 2000 SHU
- Jalapeño pepper: Moderate heat with a vegetal flavour and a touch of sweetness. Used in many Mexican dishes. 2500 - 8000 SHU
- Chipotle pepper: A smoked jalapeño, offering an intense smoky flavour with moderate to high heat. 2500 - 8000 SHU
- Serrano pepper: Moderate to high heat with a lively, fruity flavour. Used in salsas and Mexican dishes. 10000 - 23000 SHU
- Cayenne pepper: Medium to hot with a lively, piquant flavour. Used in seasonings and sauces. 30000 - 50000 SHU
- Thai chilli: High heat with an intense, hot flavour. Used in Thai cooking to add heat. 50000 - 100000 SHU
- Yellow Scotch Bonnet Chilli: A variant of the Scotch Bonnet, with a yellow colour and a similar fruity flavour but slightly sweeter. Approximately 100,000 - 350,000 SHU
- Habanero pepper: Intense heat with a characteristic fruity flavour. One of the hottest peppers in the world. 100000 - 350000 SHU
- Scotch Bonnet pepper: Intense heat similar to the habanero, native to the Caribbean. 100000 - 350000 SHU
- Bhut Jolokia (Ghost Pepper): Native to India, this pepper is one of the hottest in the world. It offers extreme heat with fruity and smoky notes. Approximately 1,000,000 - 1,500,000 SHU.
- Trinidad Moruga Scorpion pepper: Originating in Trinidad and Tobago, this pepper is one of the hottest in the world, with a fiery heat that lingers on the palate for a long time. Approximately 1,200,000 - 2,000,000 SHU
- Naga Viper chilli: A hybrid of several chillies, including Bhut Jolokia (Ghost Pepper), the Naga Viper is extremely hot with an intense aroma. Approx. SHU 1,300,000 - 1,400,000
- Carolina Reaper pepper: Extremely hot, holding the record for the hottest pepper in the world. Use with caution. 1,400,000 - 2,200,000 SHU
Lingots®, a patented concentrate of technology
These ready-to-use refills contain everything you need for growing: natural substrate, organic seeds and essential nutrients. You don't need to add anything else.
We guarantee that every Lingot® will grow! But nature being unpredictable, some Lingots® may not grow as well as expected. If this happens, Véritable® will replace it for you.
Questions ?
Feel free to consult our FAQ for more information!
Lingots® are patented 100% biodegradable and compostable refills.
They are guaranteed GMO-free and pesticide-free.
The Lingot® contains:
- a natural soiless media adapted to hydroponics
- pre-sown organic seeds
- essential nutrients
The substrate is made of coconut fibers (peatless). This plant-based material is a renewable resources. The honeycombed texture of Lingot® enables optimal rooting and oxygenation, which guarantees a fast and healthy growth of your plants.
The majority of the seeds we use are certified organic, some are untreated (to know which one, look at the description of each Lingot®).
The nutrients integrated in the substrate are made of minerals and elements essential for growth and assimilated directly by plants. They are dosed precisely so that the plant uses them entirely during its life cycle.
Thanks to the Véritable® garden technology, plants grow 2 to 3 times faster than in a garden. Some plants can be harvested from 3 weeks.
The speed of growth depends on the species and the temperature of your room.
For germination and growth time, refer to the Lingot® packaging, or visit the Lingot® page on our online shop.
Once planted, a Lingot® enables you to harvest your herbs generously for 4 to 6 months. Indeed, after each harvest your plant grows back!
The duration of a Lingot® depends on each species and how you harvest.
To know the life cycle of each Lingot® refer to the packaging of the Lingot®, or visit the Lingot® page on our online shop.
After 4 to 6 months, depending on its condition, you can compost your plant, or transplant outdoors.
In spite of the performances of our apparatuses and the care which we bring to the manufacture of Lingots®, it can arrive that certain seeds do not develop correctly because they are living products. It should be known that the natural rate of germination of seeds varies between 65 and 95%. It is thus impossible for us to guarantee you a germination at 100%. However, we voluntarily planted more seeds than it is necessary in each Lingot® in order to obtain a good proportion of plants which arrive at maturity.
To ensure you a maximum satisfaction, we offer a germination guarantee on our Lingots®. To know more about it, contact our Customer Service and consult our General Terms and Conditions.
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Espelette Chili enchants the taste buds with its subtle, sweet and fruity aromas. It does not exceed 4/10 on the Scoville scale. It tastes similar to pepper and does not sting much, so its use in cooking is highly appreciated.
Enjoy the Véritable® Lingot® technology : 100% natural and ready-to-use refills with no pesticides or GMO's (patent-pending).
Espelette Chili Lingot® compatible with the whole Véritable® Garden range
Specie: Espelette Chili
| | | | |
| Sprout in 1 week | Ready in 6-8 weeks | Harvest 2-4 months | Germination guarantee | To pollinate |