The Espelette pepper (French: piment d'Espelette French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque: Ezpeletako biperra) is a variety of Capsicum annuum...

Espelette (French pronunciation: [ɛspəlɛt]; Basque: Ezpeleta; Occitan: Espeleta) is a commune in the Pyrénées-Atlantiques department in south-western...

with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag...

prepared with mashed veal, onions, tomatoes sauté and flavoured with red Espelette pepper. This dish was served on the days of fairs. The recipe is not precisely...

types of thinly cut breads and accompanied by Bayonne ham and a pinch of Espelette pepper, if you need some light eats for your aperitif platters, sandwiches...

Armand David, CM (7 September 1826, Espelette – 10 November 1900, Paris) was a Lazarist missionary Catholic priest as well as a zoologist and a botanist...

paprika may replace pepper on the dinner table, while in Basque cuisine, Espelette pepper frequently replaces black pepper.[citation needed] Wikimedia Commons...

peppers with AOC certification, grown in the Northern Basque Country in the Espelette area. Pelua cherries are an early Basque black cherry cultivar. Xapata...

customs official in the town of Bidarray. Her formative years were spent at Espelette in Labourd, Northern Basque Country. In 1919, the dark brown haired, brown...

in which the stock may be flavoured with non-local ingredients such as Espelette pepper or Pernod liquor. They can also be served with "Mosselsaus", a...