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.