Piment d’Espelette Ezpeletako Biperra · 2018. 6. 14. · “Piment d’Espelette – Ezpeletako...

Pime n t d ’ Esp e l e t t eE z p e l e tako B i p e r ra

P R E S S P R E S S PA C K PA C K

du Syndicat du Piment d’Espelette

Cult i vat i n g t a ste i n the Basque

2 I PRESS PACK PIMENT D’ESPELETTE 2010

SUMMARYPiment 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 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

Press Contact Stéphanie Camazon,Press coordinator,Syndicat du PimentTél. +33(0)5 59 93 88 86

- Crédit Photo DR : Syndicatde l’AOC Piment d’Espelette - JupiterImages -Recettes : photos de Florence COUTAUD etréalisées par Vincent POUSSARD de l’AAPRA.

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3PRESS PACK PIMENT D’ESPELETTE 2010 I

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

PIMENT D’ESPELETTE:THE ONLY FRENCH SPICE WITH THEAOC PDO MARKS

PIMENT D’ESPELETTE : THE ONLY FRENCH SPICE WITHTHE 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 markto 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 suc-cessful thanks to the motivation of the producers, those involved in the restaurant business and a close partnershipwith INAO, the Federation ARRAPITZ , MAAP (Mission Agro-Alimentaire Midi-Pyrénées) and various other groupsnotably 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) theofficial 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 exceptionalspice, both in France and overseas.

HOW TO RECOGNIZE THE PIMENT D’ESPELETTEAOC 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 protectedmark delivered by the Syndicate.

DON’T BE TAKEN IN : only the chillies stamped with this logoare the real Piment d’Espelette AOC!


HISTORY : THE PIMENT D’ESPELETTEARRIVES BY BOAT FROM MEXICO

The Piment d’Espelette has its ancestors in Mexico. Its origins extend from Mexico in the north to the south ofBolivia and Brazil. Archaeological findings show that this chilli was known to the South American people as longago 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 newspice route. They certainly discovered America and also a new spice, the chilli pepper. Enthused by the virtues ofthis new spice, for its flavours, its colour and its role as a preservative, they transported this new plant to othercorners of the globe.

Gonzalo de Percarteguy, a Basque sailor, introduced maize to the Nive Valley in 1523 ; did he also add some chilliesinto his cargo?

By 1650 the chilli had started to be planted in Espelette. It was well adapted for the local climate, which was similarto that of its origins, and was cultivated in most of the farms in the region. Very quickly, it was used as a condimentand to preserve meat and ham.Over generations, the best seeds have been carefully selected, giving birth to the rustic variety Gorria, which todayis 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 thekitchen 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 theirpassion 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 thename ‘Gorria’.

Chillies are distinguished from peppers by the secretion of capsaicin, the famous substance that gives chilliestheir ‘bite’.



PARIS

BORDEAUX

BAYONNEZBIARRITTZ

TOULOUSESAINT-PÉE-SUR-NIVELLE

USTARITZ

ESPELETTE

CAMBO-LES-BAINS

JATXOU

HALSOU

ITXASSOU

LARRESSORE

SOURAÏDE

AÏNHOA

A UNIQUE AREA IN THE HEART OF THEBASQUE COUNTRY : THE PLACE TO FINDAN EXCEPTIONAL SPICE“EVERY AREA IS BY NATURE UNIQUEAND 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 temperaturesin summer, generous rainfall, and natural warm breezes which create this rugged terrain. In this subtropicalambience, 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 asan area which includes 10 villages : Souraide, Larressore, Ainhoa, Ustaritz, Itxassou, Halsou, Jatxou, Cambo-les-Bains, 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


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 fortransformation into other products).All batches of the powder must be systematically tasted and examined by a tasting panel of professionals and keenamateurs before being accredited with the appellation.

PRODUCTION OF THE PIMENT D’ESPELETTE

n The growing region is limited to 10 villages,n 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.

Under 48 hrs from harvesting, the chillies are sorted, washed and either corded or prepared for drying beforebeing transformed into powder.

TRANSFORMATION INTO PIMENT D’ESPELETTE POWDER

n 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.

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 TEXTSDecree n° 2008-986 18 September 2008 relating to the “Appellationd’origine contrôlee”« Piment d’Espelette » or « Piment d’Espelette-Ezpeletako Biperra »

Regulation n°1495/2002 relating to the designation of ProtectedDesignation of Origin (PDO) for the AOC Piment d’Espeletteor « Piment d’Espelette-Ezpeletako Biperra (Official journalof The European Community 22 August 2002)


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 ofthe official quality signs. This nation reform, ensures more transparency relating to the quality signs, and has seenthe 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 regulationsby the producers, and validate the application of the AOC to the products, the final step being thetasting,n Internal control is through the Syndicat du Piment d’Espelette, outlining the methods and conditionsfor 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. Theycan 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 andmisuse of the chillies’ reputation.

THE AOC IN FIGURES

n 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.


FOCUS ON : THE EXPERIENCE OF THE SENSES OR PRODUCT CONTROLThe 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 developedby 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 EXPERIENCEOF THE SENSE

IN THE MOUTHFLAVOUR PROFILE

Sweet Hint of bitterness

SPICE PROFILESensation of heat

Spiciness developsFlavour lingers

HEAT INTENSITY Medium

THE NOSEFRAGRANCEAroma of “hay” (dried hay)Aroma of “fruit” (ripe tomatoes, red peppers . . .)Aroma of “grilling” (roasting, toasting . . .)

INTENSITY Medium

WITH THE EYEMILLINGGrain size < 5mm

COLOUROrange I Orange/Red I Red I Russet


n CHOICE OF SEEDS : Each producerselects seeds from the best of hischillies at harvest. This unique methodof production based on the farmers’own choice singles out our organization.

n SOWING : Ideally, on St Joseph’s day inMarch the seeds are sown to germinate.The optimal temperature for germina-tion is between 20° and 22°C. It takesaround a fortnight for the seeds to reachthe dicotyledonous stage.

n PRICKING OUT : A few weeks aftersowing, the seedlings are planted intosmall pots, this allows them to continuegrowing until planting out in the field.At this stage, the plants are kept in polytunnels, protected from the cold.

n PLANTING OUT : While the seedlingsare being raised, the earth will be repared: hay is laid down to preventweeds. In May, with optimal conditions,the plants are transferred and plantingout in the fields can take place.

n CULTIVATION : Thanks to the mildtemperature and adequate rainfall, theplants develop and grow quickly, rea-ching a height of 1 metre by 15th July.In full growth, flowering continues untilthe first frost.

n HARVEST : From August onwards,once they reach their full size the fruitquickly ripen to red. Harvesting startsnow and continues through to 30thNovember, always by hand. As soon asthey are harvested, the chillies aresorted 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, themajority of producers dry the chillies laid out on racks in poly tunnels. The chillies dehydrate slowly allowingthe flavours to develop. The drying process is completed in an oven after which they are ground and reduced topowder.

The chillies can be used in their fresh form included in other products but in these cases the AOC mark cannotbe applied. Examples of other products are : purée, jellies, sauces and they are used in numerous culinarypreparations…

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 communesof the appellation area.Cultivating the chillies requires minimal treatment. They require very little water and irrigation is regulated.

FROM SOWING THE SEEDS TO THE FINISHEDPRODUCT – ALL BY HANDTHE PIMENT D’ESPELETTE, FRUIT OF THE HARD WORK OF THE PRODUCERS


SOME KEY FIGURES IN 2009n Number of producers : 128,n Number of plants planted : 2 200 000 plants,n Surface area used for production : 113 hectares,

n Estimated production in 2009 : 95 tons of powder,n Average yield : 500g / plant.

THE COMMUNITY MOVES AHEAD

THE COMMUNITY IS DYNAMIC BUT WITH A HUMAN SIDE

With around 30 producers in 1997, by 2009there were 128 producers and 16 companieshandling transformation and production.The Piment d’Espelette community is cha-racterised by dynamism rare in the agri-cultural world!

This dynamism is doubtless linked to thediversity of the community itself; diversityamong the producers, a veritable mosaicof age, sex and origin . . . but also diversityin the volume of production with a factor of50 between the volume of the smallest andlargest growers.

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 symbolof the Basque Country. It contributes to the vitality of the rural Basque Country.

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 thesupply chain as short as possible.Certain producers are also linked to other quality product groups: organic growers or the association of Basquefarmers.

A further factor in the dynamism of the community is the development of sales in France and overseas. The salesoperation 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, fromculinary professionals in Europe, Canada and the USA as well as Japan and Asia.

0

500 000

1 000 000

1 500 000

2 000 000

0

40

140

60

80

100

120

20

2000/01 2001/02 2002/03 2003/04 2004/05 2005/06 2006/07 2007/08 2008/09 2009/10

54

16,2

22,5

31 33

4952,6

61,1

32

68,6

98

6065

8589 90

87 86

103

128

Year of Production (from 1st May N to 30th April N+1)

Numberof plants

Number of producers

EVOLUTION OF PRODUCTION SINCE 2000

Quantity of powder in tonsNumber of plants


THE PRACTICAL ASPECTS OF PRODUCTION

Since 2005, the Syndicate has worked with a group which encourages organic agriculture in the Basque Countryand 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 productionand 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 communitywith a heart. Sharing and equality are the cornerstones of the beliefs and values of this group that cementsthe community and its activities.

“LES RÉCOLTESDU CŒUR”

Initially organised by the youthof the Chamber of Economicsin Bayonne, this group has metannually since 2007, organisedby the Syndicat du Pimentd’Espelette as a meeting forsolidarity in action.

COOPERATION WITH AGRICULTURAL GROUPSIN CAMBODIA AND BRAZIL

The fame of the Piment d’Espelette is worldwide: in its success insupporting the agricultural fabric locally, in creating an economysurrounding the product, it is seen as a leading light setting an examplefor other producers, notably those in countries where they are startingout on the road to developing their own quality products.This is how the partnership has come to be with the pepper producers ofKampot in Cambodia and the Inhapim Taro producers of Brazil, establishinga geographical identity for certain specific products. These partners aresupported by the Regional Authorities of Aquitaine and under theauspices of international cooperation, there are regular exchanges :visits and expertise.Over and above the solidarity between the producers, dedicating time tosupport activities and development in this way reinforces the protectionof our AOC status as well as other products under other internationalmarks of quality.

A COMMUNITY COMMITTEDTO SUSTAINABLE 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 forthe 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 Syndicatealso 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 andundertaken 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 panelsfor the AOC as well as working on other projects giving the Piment d’Espelette an impressive shop window…

THE ACTIVITIES OFTHE SYNDICATE :

n Regulations and controls pertainingto the AOC mark,

n Judicial protection of the AOC mark,in partnership with the INOA andthe DGCCRF,

n Communications and spreading the fame,

n Ensuring the quality of the productsby applying good practices at theproducer level, and maintainingquality and hygiene standards,

n Political representation for theAOC mark.

THE SYNDICATE’SRESOURCES

n 75% of income comes from pro-ducers’ subscriptions, determinedas a function of their volume,

n 25% from grants at local, nationaland international levels.

THE SYNDICATE OF THE AOC :PROJECTS FOR COMMUNITYDEVELOPMENT


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 specificaromas.

ONCE CORDED, the chillies, fresh or dry can be used as a condiment, as fine shreds they can be used, insauces, 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 wellwith 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 Pimentd’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 thestart, 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 originalcombinations 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, fromstarters 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 whopost their recipe on the website or in the producers’ visitor centre in Espelette. Winnersrecipes will appear on the web site.


VENTURES INTO PIMENT D’ESPELETTE TERRITORY :A SPICY, GOURMET VOYAGE INTO THE BASQUE COUNTRY

IN THE VISITOR CENTRE, FIND OUT MOREABOUT THE PIMENT D’ESPELETTE.

During the summer, stop by the AOC visitor centresituated in the village of Espelette, here you will meetsome of our producers, proud to share their passion,as wells as chefs and friends of the Piment, all justas passionate, you will learn to taste and appreciatethe Piment d’Espelette AOC.

THE PIMENT FESTIVAL – TO CELEBRATETHE END OF THE HARVEST

Originating in the 60s, and organised by the guild ofthe Piment d’Espelette, the festival takes place everyyear during the last week end of October. It attractsdense crowds who enjoy the atmosphere in thevillage streets. Sunday morning starts with masscelebrating the Piment harvest for that year, and isfollowed by a ceremony during which a new guildmember is appointed.After taking and swallowing a pinch of Piment, thisnew member of the guild takes an oath to defend tothe hilt, the Piment d’Espelette.

RESTAURANTS IN PARTNERSHIPWITH THE PIMENT D’ESPELETTERestaurant chefs from all four corners of the Francesend us their Piment d’Espelette recipes.

To discover them, visit our websitewww.pimentdespelette.com.

THE PRODUCERS OPEN THEIR DOORS,

COME AND VISITFor more information contact the Syndicate.

GLOSSARY :AOC : Appellation d’Origine Contrôlée

AOP PDO : Appellation d’Origine Protégée, Protected Designation of Origin

DGCCRF : Direction Générale de la Concurrence, de la Consommationet de la Répression des Fraudes, a government body to prevent and investigateconsumer fraud

Federation Arrapitz : In 1991 a local federation was formed to ensurethe quality and global development of the product

INAO : Institut National de l’Origine et de la Qualité : a national body tocontrol origin and quality

MAAP : Mission Agro-Alimentaire Midi-Pyrénées, an organisation at a regionallevel to support agricultural or food companies in adding value to theirproducts

For further information contact :

le Syndicat de l’AOC Piment d’EspeletteMaison Napurrak, 455 Irazabaleko bidea

F - 64250 EspeletteTel. +33 (0)5 59 93 88 86 - Fax +33 (0)5 59 93 88 92

[email protected]

www.pimentdespelette.com

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Piment d’Espelette Ezpeletako Biperra · 2018. 6. 14. · “Piment d’Espelette – Ezpeletako...

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