Piment d’Espelette chilies are cultivated under exacting conditions in the Espelette region of France’s western Pyrenees. The Gorria-variety chilies are hand-picked only when at least 80% of the surface is red, for the most vibrant color and aroma. The chilies are sorted by hand, then ripen in a warm, airy place for at least 15 days before they are oven-dried and finally ground. Our deep orangey-red powder is robust, smoky, fruity and not overly piquant.
Pimenton de la Vera Dulce
Pimentón de la Vera, Spanish smoked paprika from a designated region in Extremadura, is produced under rigorous standards from ripe, hand- harvested varietal chillies. They are gently smoked using only oakwood and slowly ground by emery stones at local mills. Our smoky-sweet pimentón is distinctive for its shiny, deepest red color, indicating highest quality. The color is measured in ASTA units, and the minimum required for pimentón de la Vera is 90; ours is 120.
Red Sichuan Pepper
Red Sichuan Pepper is hua jiao in Chinese, or “flower pepper.” Despite its name, it isn’t related to black pepper or chile pepper; it’s the outer pod of berries in the prickly ash family. Its distinct flavor is woody, pungent and slightly citrusy from a unique essential oil. It creates a tingly sensation on the palate, and its effect, combined with the heat of chilis, is known as ma la in Sichuan cooking – “numbing and spicy.”