- The
Espelette pepper (French:
piment d'Espelette
French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque:
Ezpeletako biperra) is a
variety of Capsi**** annuum...
-
Espelette (French pronunciation: [ɛspəlɛt]; Basque: Ezpeleta; Occitan: Espeleta) is a
commune in the Pyrénées-Atlantiques
department in south-western...
- with onion,
green peppers, and
tomatoes sautéd and
flavoured with red
Espelette pepper. The
colours coincidentally reflect the
colours of the
Basque flag...
-
types of
thinly cut
breads and
accompanied by
Bayonne ham and a
pinch of
Espelette pepper, if you need some
light eats for your
aperitif platters, sandwiches...
-
Armand David, CM (7
September 1826,
Espelette – 10
November 1900, Paris) was a
Lazarist missionary Catholic priest as well as a
zoologist and a botanist...
-
customs official in the town of Bidarray. Her
formative years were
spent at
Espelette in Labourd,
Northern Basque Country. In 1919, the dark
brown haired, brown...
-
prepared with
mashed veal, onions,
tomatoes sauté and
flavoured with red
Espelette pepper. This dish was
served on the days of fairs. The
recipe is not precisely...
-
peppers with AOC certification,
grown in the
Northern Basque Country in the
Espelette area.
Pelua cherries are an
early Basque black cherry cultivar. Xapata...
-
paprika may
replace pepper on the
dinner table,
while in
Basque cuisine,
Espelette pepper frequently replaces black pepper.[citation needed]
Wikimedia Commons...
-
Arranomendi in Basque) is a
mountain in the
French Basque Country,
south of
Espelette and south-west of Itx****ou in the
province of Labourd,
peaking at 749...
