Hot pepper Espelette BIO - Capsicum annuum

A famous pepper from the Basque Country with a fruity aroma. Espelette is a traditional hot pepper variety originating from the French Basque Country. The plants are early, vigorous and productive, growing to around 60 cm tall. They produce long, slender, slightly curved fruits about 7–14 cm long, which turn dark red as they ripen. The heat is moderate—the producer rates it 4/10—and the flavor has a distinct fruity note.

At a glance

• Growth habit: bushy, around 60 cm tall
• Fruits: long, slender, dark red, 7–14 cm
• Heat: moderate, 4/10 on the producer’s scale
• Sowing under cover: February–March
• Transplanting: after May 15–20, preferably under cover
• Harvest: July–October
• Position: full sun, warm, well-drained soil
• Difficulty: challenging – requires warmth to germinate
• Seeds per packet: 25

What makes this variety special

Espelette pepper is best known for its balance of heat and aroma. It doesn’t overpower a dish, but enhances it, which is why Basque cuisine uses it in place of pepper in dishes where other cuisines might use black pepper. The name Espelette pepper, when referring to the product from this region, is protected by an EU designation of origin—but these seeds let you grow the same variety in your own garden.

The fruits dry well: once dried and ground, they produce an aromatic, brick-red powder that retains its fragrance for a long time. According to the producer, one plant can yield 1.5–2 kg of fruit in good conditions, and the full growing cycle takes around 140–180 days from sowing, making protected cultivation advisable in Poland.

Growing step by step

Sowing (February–March, under cover): Sow the seeds in light, moist seed-starting mix, 2–3 mm deep. Keep the container at a constant temperature of 25–30 °C—hot peppers germinate more slowly than sweet peppers, usually within 8–15 days, so a heat mat is useful. Keep the medium slightly moist, and once the seedlings emerge, give them as much light as possible, ideally with supplemental lighting, to prevent them from becoming leggy.

Pricking out: When the seedlings have developed 3–4 true leaves, transplant them individually into pots 8–10 cm in diameter, keeping them warm. For the last 7–10 days before planting out, harden off the seedlings by putting them outside for a few hours each day.

Planting out (after May 15–20): Plant the seedlings in a greenhouse, polytunnel or the warmest, sheltered spot in the garden, spacing them about 50 × 50 cm apart. The soil should be fertile, well-drained and enriched with compost. For container growing, choose a pot with a capacity of at least 5–10 L.

Care: Water regularly and moderately, preferably in the morning and without wetting the leaves—both drying out and constantly wet soil reduce fruiting. While the fruits are forming, feed the plants with an organic fertilizer high in potassium. Stake taller plants when they become laden with fruit. At the end of August, pinching out the shoot tips can help the plant focus on ripening the fruits that have already set.

Uses

Add fresh fruits to sauces, stewed vegetables, egg dishes and classic Basque piperade. They pair well with meat and fish. Drying offers the most possibilities, however—use the ground fruits as a mildly spicy seasoning for soups, marinades, cheese and roasted potatoes.

Gardener’s tip

About the producer

The seeds come from Semailles, a small-scale Belgian organic seed producer from the province of Namur in Wallonia. Semailles offers only non-hybrid varieties (no F1), including many traditional and heritage varieties. Some seeds are propagated on its own fields, while others are produced in cooperation with organic growers in Belgium and France. All batches are certified organic (inspection code BE-BIO-01).

Specifications