Pimenton d’Espelette

The plant, originally from Mexcio and to a lesser extent South America, was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the preservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black peppeer and is a key ingredient in their cooking.  Its spice is similar to the common crushed red pepper, maybe a little milder.

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