(Capsicum annuum) The “Espalette” chili pepper (Piment d'Espelette in French, Ezpeletako biperra in Basque) is a culinary icon of Basque Country with a production area limited to 10 villages nestled in the foothills of the Pyrenees Mountains. The pepper is the first and currently the only spice in France to carry the European Union’s “PDO” (protected designation of origin) label, which protects both its name and regulates its process of production. Come late summer in the region, long ristras of the 4-5” long, conical scarlet pepper are a common site drying on the stuccoed facades of the homes. Our “Basque” is a PNW selection of this variety. Excellently suited to cooler climate production, it has become a reliable staple of our pepper patch. Topping out at about 4000 Scoville units, it is mild to middling in spiciness, giving it versatility in the kitchen to add flavor without overwhelming heat. In the Basque region, it is often ground to a coarse powder and used as a finishing spice. 24-28" tall when staked.
80 days. WG, UO

Packet: ~30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Basque'