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The best seeds are planted in May. Superb flowers then bear fruits which
ripen in the summer sun. Once they have been picked, the peppers are
dried naturally, baked in the oven, then ground down to obtain the
powdered spice.
A Basque navigator, who accompanied Christopher Columbus, imported the
plants from South America, introducing them to the exceptional soil of
Espelette in the Basque region of S.W. France. There, it flourished in its
new surroundings between the sea and the mountains as a result of
knowledge handed down from generation to generation in just ten Basque
villages.
Rich in Vitamin C, this spice has antiseptic qualities. It stimulates
appetite and helps digestion.
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