Put Piment (d'Espelette) on It

Piment d'Espelette over a fried egg - Donostia Foods


Regular ground black pepper is great. An old standby. But... is it the preeminent pepper of Basque Country? Does it add a pop of color to your morning? Is it hung from the facades of a quaint French village then dried in wood-burning ovens? No.

This is why, at least on occasion, you should use piment d'Espelette. Add some pizazz to your breakfast plate.


For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.