[2][3] Chili pepper, originating in Central and South America, was introduced into France during the 16th century.

It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.

They are harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out.

[4] An annual pepper festival organized by Confrérie du Piment d'Espelette, held since 1968 on the last weekend in October, attracts some 20,000 tourists.

[5][6] This pepper attains a maximum grade of only 4,000 on the Scoville scale and is therefore considered only mildly hot.