エスプレット (red pepper)
The red pepper which エスプレット (French: Piment d'Espelette, Basque: Ezpeletako biperra) is an area around エスプレット in southwestern France, and is produced, the again powder. I am called ピモン デスプレット or merely エスプレット.
The Basque that the beginning of history of the red pepper in the Basque Provinces returned with Columbus from the American continent in 1650 is said that it is to have told. The red peppers that cultivation began in the 17th century in エスプレット receive the certification of AOC from 2000, and they are produced now in 10 neighboring commune (eye Noah, カンボ = レ = van, エスプレット, Arusu, ジャチュ, イチャスー, ラルソル, sun = pe = シュル = ニヴェイユ, スライード, ユスタリッツ) including エスプレット.
I expose the red pepper which I harvested in summer to the sunlight and am dried. I use the thing which I crush it with the dish more and made powdery. The sharp taste is one of the spice used with the traditional dish of the basque including アショア and ピペラード well including ham of by Yonne in mild weakly.
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This article is taken from the Japanese Wikipedia エスプレット (red pepper)
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