Espelette pepper, or Piment d'Espelette in French, is a red chili pepper from the Basque region of France, specifically the town of Espelette. It's a variety of Capsicum annuum, known for its mild to medium heat (500-4000 Scoville Heat Units) and a unique flavor profile described as fruity, sweet, and slightly smoky. 
Here's a more detailed breakdown:
Origin and History:
Espelette peppers were introduced to the Basque region from South America in the 16th century. 
The pepper has been a staple of Basque cooking for centuries, particularly since the 18th century. 
Espelette peppers are protected by an AOP (Appellation d'Origine Protégée) designation, ensuring their origin and quality. 
Flavor and Heat:
The flavor is described as fruity, with hints of peach and sea brine, and a subtle smokiness. 
The heat level is mild to medium, typically between 500 and 4000 Scoville Heat Units. 
Espelette pepper is often used in its dried and ground form as a finishing spice. 
Growing and Processing:
The peppers are grown in the Basque region, primarily in the commune of Espelette. 
They are harvested, dried, and ground into powder. 
The drying process, which can involve racks or cords, helps develop the pepper's unique aromas. 
Uses in Cuisine:
Espelette pepper is used in a variety of dishes, including sauces, stews, soups, and even chocolate. 
It's a popular seasoning for meats, fish, vegetables, and cheeses. 
It can be used fresh or dried and ground