Experience Piment d'Espelette | Espelette Fish Stew | Fresh & Fermented Caraway Krout

Experience Piment d'Espelette

This year's harvest is available now! There is only one piment d'Espelette, and these chiles have the A.O.C to prove it! This delightfully mild and complex chile comes to us from only a few small villages in Basque country, and will infuse your cooking with unique flavor.

During the harvest festival each fall, piment d'Espelette is the guest of honor and miles of chile garlands cascade along the walls of homes and businesses of the region, drying in the sun before being milled into flakes and shipped to kitchens worldwide.

You don't have to make traditional Basque cuisine to appreciate this chile. Add just a pinch or two to finish all manner of soups and stews, vegetable dishes, quiche or anywhere else you'd like to find some subtle nuances of warm chile heat and flavor.

Espelette Fish Stew

This stew is delicious and easy to make, perfect fare for a spring evening meal. Cooking and finishing with piment d'Espelette takes it from great to glorious!

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Fresh & Fermented Caraway Kraut

Kraut is all the rage! We've selected Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut and Kimchi Part of Every Meal as our cookbook club selection for April and we look forward to a tasty and healthy sampling of selections. This inspired book is as approachable as it is interesting, especially for anyone who has a hankering to DIY.

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*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books. Photography by Charity Burggraaff

Our caraway seed is fresh and robust with flavor, great for making Caraway Kraut, rye bread or Caraway Red Ale Mustard.

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