Piment d`Espelette

Pi m e n t d ’ E s p e l e t t e
E z p e l e ta k o B i p e r ra
PA C K
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Cultivating taste in the Basque
SUMMARY
Piment d’Espelette : the only French spice with the AOC PDO marks
p. 4
History : the Piment d’Espelette arrives by boat from Mexico
p. 5
A unique area in the heart of the Basque Country: the place to find an exceptional spice p. 6
AOC PDO : the signs of excellence
Press Contact
Stéphanie Camazon,
Press coordinator,
Syndicat du Piment
Tél. +33(0)5 59 93 88 86
- Crédit Photo DR : Syndicat
de l’AOC Piment d’Espelette - JupiterImages Recettes : photos de Florence COUTAUD et
réalisées par Vincent POUSSARD de l’AAPRA.
2
p. 7
From sowing the seeds to the finished product – all by hand
p. 10
A community moving ahead
p. 11
A partner-in-taste
p. 14
Spicy ventures into the Basque Country
p. 15
Press information on www.pimentdespelette.com
I PRESS PACK PIMENT D’ESPELETTE 2010
Country
A U P A Y S B A S Q U E L E G O Û T S E C U LT I V E
PRESS PACK PIMENT D’ESPELETTE 2010 I 3
PIMENT D’ESPELETTE:
THE ONLY FRENCH SPICE WITH THE
AOC PDO MARKS
PIMENT D’ESPELETTE : THE ONLY FRENCH SPICE WITH
THE AOC PDO MARKS
In December 1999, the national INAO committee gave official recognition to the name “Piment d’Espelette” or
“Piment d’Espelette – Ezpeletako Biperra”. This recognition which took effect in June 2000 allowed the AOC mark
to be utilised from the harvest in 2000 thus protecting the Piment d’Espelette : fresh, in cords and in powder form.
Obtaining the AOC accreditation was the fruit of the efforts of many groups over a number of years, and was successful thanks to the motivation of the producers, those involved in the restaurant business and a close partnership
with INAO, the Federation ARRAPITZ , MAAP (Mission Agro-Alimentaire Midi-Pyrénées) and various other groups
notably in the village of Espelette, the county and the region.
The AOC accreditation was reinforced in 2002 by the addition of a Protected Designation of Origin (PDO) the
official European sign of quality.
This new award was officially ratified on 18 September 2008.
Today the Piment d’Espelette has its place as the symbol of the region ; it is also recognized as an exceptional
spice, both in France and overseas.
HOW TO RECOGNIZE THE PIMENT D’ESPELETTE
AOC PDO !
The distinctive AOC stamp in the traditional Basque colours :
this is the definitive mark of quality !
Every product, cords and powder are obliged to carry this protected
mark delivered by the Syndicate.
DON’T BE TAKEN IN : only the chillies stamped with this logo
are the real Piment d’Espelette AOC!
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I PRESS PACK PIMENT D’ESPELETTE 2010
HISTORY : THE PIMENT D’ESPELETTE
ARRIVES BY BOAT FROM MEXICO
The Piment d’Espelette has its ancestors in Mexico. Its origins extend from Mexico in the north to the south of
Bolivia and Brazil. Archaeological findings show that this chilli was known to the South American people as long
ago as 7000 to 6000 BC.
The sailors of Christopher Columbus set off in a westerly direction in search of India and their quest for a new
spice route. They certainly discovered America and also a new spice, the chilli pepper. Enthused by the virtues of
this new spice, for its flavours, its colour and its role as a preservative, they transported this new plant to other
corners of the globe.
Gonzalo de Percarteguy, a Basque sailor, introduced maize to the Nive Valley in 1523 ; did he also add some chillies
into his cargo?
By 1650 the chilli had started to be planted in Espelette. It was well adapted for the local climate, which was similar
to that of its origins, and was cultivated in most of the farms in the region. Very quickly, it was used as a condiment
and to preserve meat and ham.
Over generations, the best seeds have been carefully selected, giving birth to the rustic variety Gorria, which today
is universally called The Piment d’Espelette. (Gorria is the Basque word for red).
If the Piment d’Espelette has its original history with women, being used nearly exclusively in the domestic kitchen,
it has since diversified and has reached the public at large.
Today, the Piment d’Espelette culture, the drying on the facades of the houses and its inescapable place in the
kitchen serve to illustrate its deep roots in the heritage of the rural Basque region.
In addition, this culture is reinforced by those involved in the AOC organisation, proud to share their roots and their
passion for this spice.
BOTANICAL GENEALOGY
n Family
: Solanacaea
n Genus
: Capsicum
n Species
: C. annuum
The Piment d’Espelette is a local variety of Capsicum annuum which appears in official catalogues under the
name ‘Gorria’.
Chillies are distinguished from peppers by the secretion of capsaicin, the famous substance that gives chillies
their ‘bite’.
PRESS PACK PIMENT D’ESPELETTE 2010 I 5
A UNIQUE AREA IN THE HEART OF THE
BASQUE COUNTRY : THE PLACE TO FIND
AN EXCEPTIONAL SPICE
“EVERY AREA IS BY NATURE UNIQUE
AND CANNOT BE TRANSPOSED”
It is at the heart of this privileged, natural environment that we find the Piment d’Espelette blossoming.
With a landscape of hills and dales, near the ocean, the AOC zone enjoys a microclimate with gentle temperatures
in summer, generous rainfall, and natural warm breezes which create this rugged terrain. In this subtropical
ambience, the bio-climate encourages the growth and development of the Piment d’Espelette.
Continuing the traditions and know-how, with its warm wet climate, the Piment d’Espelette territory is defined as
an area which includes 10 villages : Souraide, Larressore, Ainhoa, Ustaritz, Itxassou, Halsou, Jatxou, Cambo-lesBains, Espelette and Saint-Pée-sur-Nivelle.
It is this geographical area that gives our spice its originality and its special qualities . . .
MAP SHOWING THE 10 AREAS IN THE
AOC PIMENT D’ESPELETTE ZONE
PARIS
BORDEAUX
USTARITZ JATXOU
LARRESSORE
HALSOU
BIARRIT
TZ
CAMBOSAINT-PÉE- SOURAÏDE
LES-BAINS
SUR-NIVELLE
ESPELETTE
AÏNHOA
6
I PRESS PACK PIMENT D’ESPELETTE 2010
ITXASSOU
BAYONNE
TOULOUSE
AOC PDO : THE SIGNS OF EXCELLENCE
KEY FACTS ABOUT THE AOC ACCREDITATION
Three versions are allowed to apply the AOC mark : the powder, the cord and the fresh product (destined for
transformation into other products).
All batches of the powder must be systematically tasted and examined by a tasting panel of professionals and keen
amateurs before being accredited with the appellation.
PRODUCTION OF THE PIMENT D’ESPELETTE
The growing region is limited to 10 villages,
The growing areas are registered with the INAO,
n Only one variety of chilli originating from the farmers’ own seed selection,
n Cultivation is in fields in the fresh air with a planting density between 10 000 and 30 000 plants per hectare,
n Harvested only by hand, picked when mature, in waves up to the first frost,
n Irrigation is forbidden and the use of pesticides strictly regulated.
n
n
Under 48 hrs from harvesting, the chillies are sorted, washed and either corded or prepared for drying before
being transformed into powder.
TRANSFORMATION INTO PIMENT D’ESPELETTE POWDER
Drying naturally, in the fresh air for a minimum of 2 weeks, is essential for developing the flavours of the chilli ;
this phase is followed by drying in ovens for several hours,
n Each batch of powder is manufactured with only chillies from the same farm,
n The powder contains only the Piment d’Espelette ; strictly no additives, colourings or preservatives,
n The powder is prepared in a prescribed manner, packaged in sealed packs or little jars of specified weights.
n
TRANSFORMATION OF THE PIMENT D’ESPELETTE INTO CORDS
n
The fresh chillies are strung by hand ; they are corded by their stalks onto food quality string.
REFERENCE TEXTS
Decree n° 2008-986 18 September 2008 relating to the “Appellation
d’origine contrôlee”
« Piment d’Espelette » or « Piment d’Espelette-Ezpeletako Biperra »
Regulation n°1495/2002 relating to the designation of Protected
Designation of Origin (PDO) for the AOC Piment d’Espelette
or « Piment d’Espelette-Ezpeletako Biperra (Official journal
of The European Community 22 August 2002)
PRESS PACK PIMENT D’ESPELETTE 2010 I 7
THE AOC IN FIGURES
1 - The 1st and only spice in France to be awarded AOC and AOP/PDO,
n 10 – The AOC zone is limited to 10 villages in the west of the French Basque Country (Pyrénees Atlantique – 64),
n 8 kg of fresh chillies are required to make 1kg of powder,
n 20 – The minimum number of chillies needed to make a cord of Piment d’Espelette,
n 35 – One fresh chilli weighs on average 35g,
n 500 – The plant is an annual; one plant will produce on average 500g of fresh chillies,
n 2002 – The year the Piment d’Espelette was recognized in Europe with an AOP/PDO.
n
PROCEDURES AND REGULATIONS
THE PIMENT D’ESPELETTE COMMUNITY :
WORKING TO ENSURE QUALITY AT EVERY LEVEL
The Appellation d’Origine Controlée AOC characterises a community with a total commitment to ensuring quality.
Since 2008, the Piment d’Espelette community has operated under the new regulations relating to the reform of
the official quality signs. This nation reform, ensures more transparency relating to the quality signs, and has seen
the evolution of the roles of the INAO, the syndicates and controlling organisations.
The Piment d’Espelette community is singled out by our :
n Control of the production process and control of the products before sale,
n Internal and external controls:
n External control is through an independent organisation, who verify the correct application of the regulations
by the producers, and validate the application of the AOC to the products, the final step being the
tasting,
n Internal control is through the Syndicat du Piment d’Espelette, outlining the methods and conditions
for production, and the undertaking of these by the producers.
Guarantor for the AOC territory, the INAO verifies all the plots destined to produce AOC Piment d’Espelette. They
can apply sanctions in cases where they find that the regulations are not being respected by the producers.
Similarly, the INAO, acts on behalf of the Syndicate in protecting our Appellation in cases of fraud, abuse and
misuse of the chillies’ reputation.
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I PRESS PACK PIMENT D’ESPELETTE 2010
FOCUS ON : THE EXPERIENCE OF THE SENSES
OR PRODUCT CONTROL
The community defends to the hilt, the strict accreditation of the AOC for the Piment d’Espelette powder :
100% of the batches are rigorously scrutinised by the eye, the nose and by taste, by the tasting panel,
composed of producers, tasting experts and knowledgeable amateurs.
Using this method, the criteria by eye, the nose and the taste are verified using strict guidelines developed
by the producers with the invaluable assistance of a team of chefs from top restaurants.
Where batches from the same producer fail three times in one year, the producer loses his right to apply
the AOC label to his product in that year.
ANALYSIS : THE EXPERIENCE
OF THE SENSE
THE NOSE
FRAGRANCE
Aroma of “hay” (dried hay)
Aroma of “fruit” (ripe tomatoes, red peppers . . .)
Aroma of “grilling” (roasting, toasting . . .)
IN THE MOUTH
INTENSITY
Medium
FLAVOUR PROFILE
Sweet
Hint of bitterness
SPICE PROFILE
WITH THE EYE
Sensation of heat
Spiciness develops
Flavour lingers
MILLING
HEAT INTENSITY
COLOUR
Medium
Grain size < 5mm
Orange I Orange/Red I Red I Russet
PRESS PACK PIMENT D’ESPELETTE 2010 I 9
FROM SOWING THE SEEDS TO THE FINISHED
PRODUCT – ALL BY HAND
THE PIMENT D’ESPELETTE, FRUIT OF THE HARD WORK OF THE PRODUCERS
n
CHOICE OF SEEDS : Each producer
selects seeds from the best of his
chillies at harvest. This unique method
of production based on the farmers’
own choice singles out our organization.
n SOWING : Ideally, on St Joseph’s day in
March the seeds are sown to germinate.
The optimal temperature for germination is between 20° and 22°C. It takes
around a fortnight for the seeds to reach
the dicotyledonous stage.
n
PRICKING OUT : A few weeks after
sowing, the seedlings are planted into
small pots, this allows them to continue
growing until planting out in the field.
At this stage, the plants are kept in poly
tunnels, protected from the cold.
n
n
CULTIVATION : Thanks to the mild
temperature and adequate rainfall, the
plants develop and grow quickly, reaching a height of 1 metre by 15th July.
In full growth, flowering continues until
the first frost.
n
PLANTING OUT : While the seedlings
are being raised, the earth will be
repared: hay is laid down to prevent
weeds. In May, with optimal conditions,
the plants are transferred and planting
out in the fields can take place.
HARVEST : From August onwards,
once they reach their full size the fruit
quickly ripen to red. Harvesting starts
now and continues through to 30th
November, always by hand. As soon as
they are harvested, the chillies are
sorted and dried.
TRANSFORMATION (INTO POWDER AND CORDS)
PERPETUATING TRADITIONAL KNOW-HOW
TRANSFORMATION
Originally, the cords were strung up on south facing facades, the traditional way to dry the chillies. Today, the
majority of producers dry the chillies laid out on racks in poly tunnels. The chillies dehydrate slowly allowing
the flavours to develop. The drying process is completed in an oven after which they are ground and reduced to
powder.
The chillies can be used in their fresh form included in other products but in these cases the AOC mark cannot
be applied. Examples of other products are : purée, jellies, sauces and they are used in numerous culinary
preparations…
PRODUCTION METHODS WHICH RESPECT THE ENVIRONMENT
Cultivation of the Piment d’Espelette is closely linked to nature : orientation of the fields, altitude and climate.
Cultivation occurs in small south facing, sunny, fields or plots, the plots are all within the 10 communes
of the appellation area.
Cultivating the chillies requires minimal treatment. They require very little water and irrigation is regulated.
10 I PRESS PACK PIMENT D’ESPELETTE 2010
THE COMMUNITY MOVES AHEAD
THE COMMUNITY IS DYNAMIC BUT WITH A HUMAN SIDE
With around 30 producers in 1997, by 2009
there were 128 producers and 16 companies
handling transformation and production.
The Piment d’Espelette community is characterised by dynamism rare in the agricultural world!
EVOLUTION OF PRODUCTION SINCE 2000
140
Number
of plants
128
Number of producers
Quantity of powder in tons
Number of plants
120
2 000 000
103
100
98
85
89
1 500 000
90
87
86
80
This dynamism is doubtless linked to the
diversity of the community itself; diversity
among the producers, a veritable mosaic
of age, sex and origin . . . but also diversity
in the volume of production with a factor of
50 between the volume of the smallest and
largest growers.
68,6
65
60
1 000 000
61,1
60
54
49
52,6
40
31
33
2002/03
2003/04
32
500 000
22,5
20
16,2
0
0
2000/01
2001/02
2004/05
2005/06
2006/07
2007/08
2008/09
2009/10
Year of Production (from 1st May N to 30th April N+1)
In the context of an aging agricultural population, it is important to introduce new producers, who are often young,
in order to ensure the future of the community.
The Piment d’Espelette has important local impact, in maintaining small family businesses and creating employment,
there is an effect at the local level, notably providing a tourist trade. The Piment d’Espelette has become the symbol
of the Basque Country. It contributes to the vitality of the rural Basque Country.
SOME KEY FIGURES IN 2009
n
n
n
Number of producers : 128,
Number of plants planted : 2 200 000 plants,
Surface area used for production : 113 hectares,
n
n
Estimated production in 2009 : 95 tons of powder,
Average yield : 500g / plant.
THE MARKETS TO PROMOTE THE PIMENT D’ESPELETTE
Each member of the community is responsible for their own commercial activity.
Producers are encouraged to sell direct if possible, to the public, to specialist shops, to restaurants, to keep the
supply chain as short as possible.
Certain producers are also linked to other quality product groups: organic growers or the association of Basque
farmers.
A further factor in the dynamism of the community is the development of sales in France and overseas. The sales
operation is based in the Basque Country but the AOC mark creates a demand among many specialist outlets :
those selling spices or regional products, fine restaurants, wholesalers and food producers.
Due to its expanding notoriety, the Piment d’Espelette experiences a new demand in the export market, from
culinary professionals in Europe, Canada and the USA as well as Japan and Asia.
PRESS PACK PIMENT D’ESPELETTE 2010 I 11
A COMMUNITY COMMITTED
TO SUSTAINABLE DEVELOPMENT
THE PRACTICAL ASPECTS OF PRODUCTION
Since 2005, the Syndicate has worked with a group which encourages organic agriculture in the Basque Country
and globally works to support methods that respect the environment.
Over 4 years, the producers have been exposed to a more global vision of the links between production
and the land.
THEIR ACTIONS ARE AT AN INTERNATIONAL LEVEL…
BUT ALSO LOCALLY
Since its creation, the Piment d’Espelette community, including men and women, has become a community
with a heart. Sharing and equality are the cornerstones of the beliefs and values of this group that cements
the community and its activities.
COOPERATION WITH AGRICULTURAL GROUPS
IN CAMBODIA AND BRAZIL
“LES RÉCOLTES
DU CŒUR”
The fame of the Piment d’Espelette is worldwide: in its success in
supporting the agricultural fabric locally, in creating an economy
surrounding the product, it is seen as a leading light setting an example
for other producers, notably those in countries where they are starting
out on the road to developing their own quality products.
This is how the partnership has come to be with the pepper producers of
Kampot in Cambodia and the Inhapim Taro producers of Brazil, establishing
a geographical identity for certain specific products. These partners are
supported by the Regional Authorities of Aquitaine and under the
auspices of international cooperation, there are regular exchanges :
visits and expertise.
Over and above the solidarity between the producers, dedicating time to
support activities and development in this way reinforces the protection
of our AOC status as well as other products under other international
marks of quality.
Initially organised by the youth
of the Chamber of Economics
in Bayonne, this group has met
annually since 2007, organised
by the Syndicat du Piment
d’Espelette as a meeting for
solidarity in action.
12 I PRESS PACK PIMENT D’ESPELETTE 2010
THE SYNDICATE OF THE AOC :
PROJECTS FOR COMMUNITY
DEVELOPMENT
The Syndicate brings together all the growers, producers and product manufacturers of the Piment d’Espelette,
144 members for the production programme in 2009 – 2010.
Created in 1993 by the passionate producers, it has developed into a more formal management role for
the Piment d’Espelette.
n In 2000, with the recognition of the AOC,
n In 2002, with the recognition of the AOP/PDO,
n In 2007, under the sole banner for the defence and management of the AOC for the Piment d’Espelette,
by the INAO.
In addition to its role in promoting the publicity, quality, and, defence and management of the AOC, the Syndicate
also has a role as spokesperson and link between the producers and their institutional and commercial partners.
Its management committee, composed of producers, decides on the development projects to be put in place and
undertaken by the group and its employees.
Since June 2009, the Syndicate has been headed by Madame Martine Damois, a producer in Cambo-les-Bains.
The Piment d’Espelette community has a wealth of over 80 active volunteers, who take part in the tasting panels
for the AOC as well as working on other projects giving the Piment d’Espelette an impressive shop window…
THE ACTIVITIES OF
THE SYNDICATE :
n
Regulations and controls pertaining
to the AOC mark,
n
Judicial protection of the AOC mark,
in partnership with the INOA and
the DGCCRF,
n
Communications and spreading
the fame,
n
Ensuring the quality of the products
by applying good practices at the
producer level, and maintaining
quality and hygiene standards,
n
Political representation for the
AOC mark.
THE SYNDICATE’S
RESOURCES
75% of income comes from producers’ subscriptions, determined
as a function of their volume,
n
n
25% from grants at local, national
and international levels.
PRESS PACK PIMENT D’ESPELETTE 2010 I 13
A PARTNER-IN-TASTE
FOR EVERYDAY COOKING OR GOURMET CUISINE,
THE PIMENT D’ESPELETTE IS A PARTNER-IN-TASTE
The emblem of the Basque Country, the Piment d’Espelette, is always welcome at our dining table.
Its subtle and refined aromas add a sublime ingredient whether a simple dish or something more refined.
Without being aggressive, its heat develops progressively allowing the flavours to evolve and to highlight its specific
aromas.
ONCE CORDED, the chillies, fresh or dry can be used as a condiment, as fine shreds they can be used, in
sauces, omelettes, or in soups, stews or stock.
IN POWDER FORM, the Piment d’Espelette can accompany any meal, particularly meat and vegetables,
fish and seafood. A flavour that lingers, the Piment gives character to a gastronomic dish and goes just as well
with a traditional dish as with a new recipe.
BEING MORE ORIGINAL, the Piment harmonises well with desserts, fresh or puréed fruits, and with chocolate !
Elsewhere, well known chocolate makers have created elaborate and delicious specialities by including the Piment
d’Espelette.
AS A DECORATION, the Piment spices up the creative talents of any chef. With its warm colours, the milled powder,
brightens and decorates any dish.
This top quality product without any additives or preservatives is a delicate spice :
n Advice on storage : Store away from light and in cool, dry conditions.
n Advice on use : Season your dishes with Piment d’Espelette, at the end of the cooking time rather than at the
start, to preserve its aromas.
TOP CHEFS AND PIMENT D’ESPELETTE,
NEW RECIPES ARE BEING ADDED . . .
Over many years, the AOC community has developed good relationships, with Basque chefs, proud of their traditions,
as well as links with chefs from famous restaurants in the rest of France.
Inspired, these chefs concoct new dishes every year, based on this exceptional spice, searching for new and original
combinations and flavours, these recipes are available to everyone.
The Piment can marry with a whole raft of dishes from sophisticated and festive, to simple and everyday fare, from
starters to desserts. A wide palette there to be tried without moderation!
From 2010, new recipes with advice and tips will be available on our AOC website, www.pimentdespelette.com
TO CELEBRATE OUR 10TH BIRTHDAY, DURING THE SUMMER OF 2010,
the Syndicat du Piment d’Espelette website has launched a competition for amateur chefs.
A panel composed of producers, chefs and users will chose the winner from those who
post their recipe on the website or in the producers’ visitor centre in Espelette. Winners
recipes will appear on the web site.
14 I PRESS PACK PIMENT D’ESPELETTE 2010
VENTURES INTO PIMENT D’ESPELETTE TERRITORY :
A SPICY, GOURMET VOYAGE INTO THE BASQUE COUNTRY
IN THE VISITOR CENTRE, FIND OUT MORE
ABOUT THE PIMENT D’ESPELETTE.
THE PIMENT FESTIVAL – TO CELEBRATE
THE END OF THE HARVEST
During the summer, stop by the AOC visitor centre
situated in the village of Espelette, here you will meet
some of our producers, proud to share their passion,
as wells as chefs and friends of the Piment, all just
as passionate, you will learn to taste and appreciate
the Piment d’Espelette AOC.
Originating in the 60s, and organised by the guild of
the Piment d’Espelette, the festival takes place every
year during the last week end of October. It attracts
dense crowds who enjoy the atmosphere in the
village streets. Sunday morning starts with mass
celebrating the Piment harvest for that year, and is
followed by a ceremony during which a new guild
member is appointed.
After taking and swallowing a pinch of Piment, this
new member of the guild takes an oath to defend to
the hilt, the Piment d’Espelette.
RESTAURANTS IN PARTNERSHIP
WITH THE PIMENT D’ESPELETTE
THE PRODUCERS OPEN THEIR DOORS,
COME AND VISIT
Restaurant chefs from all four corners of the France
send us their Piment d’Espelette recipes.
For more information contact the Syndicate.
To discover them, visit our website
www.pimentdespelette.com.
GLOSSARY :
AOC : Appellation d’Origine Contrôlée
AOP PDO : Appellation d’Origine Protégée, Protected Designation of Origin
DGCCRF : Direction Générale de la Concurrence, de la Consommation
et de la Répression des Fraudes, a government body to prevent and investigate
consumer fraud
Federation Arrapitz : In 1991 a local federation was formed to ensure
the quality and global development of the product
INAO : Institut National de l’Origine et de la Qualité : a national body to
control origin and quality
MAAP : Mission Agro-Alimentaire Midi-Pyrénées, an organisation at a regional
level to support agricultural or food companies in adding value to their
products
PRESS PACK PIMENT D’ESPELETTE 2010 I 15
le Syndicat de l’AOC Piment d’Espelette
Maison Napurrak, 455 Irazabaleko bidea
F - 64250 Espelette
Tel. +33 (0)5 59 93 88 86 - Fax +33 (0)5 59 93 88 92
[email protected]
www.pimentdespelette.com
- Crédit Photo DR : Syndicat de l’AOC Piment d’Espelette.
For further information contact :