Piment d'Espelette

The Syndicat du Piment d'Espelette AOP presents itself as the sole official entity managing the « Piment d'Espelette AOP – Ezpeletako Biperra » appellation. Created in 1993 by the producers, it was recognised as an Organisme de Défense et de Gestion (ODG) by the INAO on 4 July 2007, and in this capacity ensures the management, control, protection and promotion of the PDO (AOP) — anyone wishing to produce Piment d'Espelette must be a member. The appellation first obtained AOC in 2000, replaced by the European PDO label in 2012; the Etxea interpretation centre, dedicated to Piment d'Espelette PDO, was inaugurated in 2017. For the 2025–2026 season, the association records 180 producers, 15 repackagers and 3 processors, for around 293 hectares of agricultural land and nearly 190 tonnes of powder produced. On its website, it provides an interactive map of member producers, making it possible to meet a producer, visit a farm or buy Piment d'Espelette PDO.

Ferme Atxania presents itself as the farm of Ramuntxo Olhagaray, under the company name S.A.R.L. Ferme Atxania, based at 'La maison de l'Espenade', 64480 Larressore. The website links the history of chillies on the farm to the personal journey of Ramuntxo Olhagaray, who came to cultivate PDO (AOP) piment d'Espelette.

The featured range showcases piment d'Espelette in several processed forms: l'Espenade, fine salt with piment d'Espelette, wholegrain mustard, piment d'Espelette jelly, piment d'Espelette purée, piment d'Espelette powder (including an organic PDO version, as well as 250 g and 1 kg pack sizes), and a Basque sauce, Xista.

The company states that it was founded by Vincent Darritchon, who has been growing and harvesting piment d'Espelette himself since 1996, alongside a team of 15 people. Selling directly from the producer in Ustaritz, it offers a range of AOC/PDO (AOP) piment d'Espelette powder and strings, as well as chilli salts, oils, mustards, sauces, jellies and jams.

The house also offers sheep's and goat's milk cheeses from the Basque Country, spice blends and gift sets of Basque specialities, and states that it delivers both within France and internationally.

L'Atelier du Piment presents itself as a family farm located in the heart of the Pays Basque, 500 metres from the village of Espelette. It offers a guided tour lasting around an hour, ending with a complimentary tasting, during which guides present the history of piment d'Espelette — introduced in the 17th century —, the stages of PDO (AOP) production, traditional drying, and processing into powder. Visitors can also explore independently, in around thirty minutes, a maze laid out in the piment d'Espelette field. Its shop offers a range of PDO piment d'Espelette (powder, sauces, purées and caviars, salts, mustards) as well as a selection of other Basque terroir products, such as jambon de Bayonne or the sheep's milk cheese Ossau-Iraty, on sale on site or online with delivery throughout France and Europe. The workshop also notes that it welcomes groups and companies for private tours, culinary workshops, and seminars. It states that it is featured on the Michelin map 'La France des savoir-faire', certified Destination d'Excellence since 2026 and Qualité Tourisme, Entreprises et Découvertes, and that it received the 2026 gold medal at the Concours Général Agricole for its PDO piment d'Espelette powder.

GAEC Ezpela grows and processes piment d'Espelette PDO (AOP) on its holding on Place du Jeu de Paume in Espelette, right in the heart of the appellation area. Its organic piment d'Espelette PDO powder, produced by grinding chillies harvested on the farm, is offered in small jars (40 g) to be used at the end of cooking instead of pepper.

In 2026, this organic powder won the Silver Medal at the Concours Général Agricole de Paris — an accolade celebrating craft production carried out directly on the farm itself.

The farm describes itself as a collective holding certified organic (AB — FR-BIO-12), which also cultivates seasonal vegetables, cereals and aromatic herbs alongside chillies. It favours direct sales at the farm, by prior telephone arrangement, so that its produce can be enjoyed at peak freshness.

Nestled at the foot of Mondarrain, in Espelette, EARL Elharra practises sustainable agriculture, combining the cultivation of AOC-PDO (AOP) piment d'Espelette with dairy cattle farming. Its produce is sold online under the name Ferme Elharra, with dispatch via Colissimo within 48 hours.

Awarded a gold medal at the Concours Général Agricole in 2017, the farm offers its piment d'Espelette harvest in several forms: powder in jars or pouches, strings of dried chillies, as well as chilli jelly and purée.

Hugo Ballarin grows piment d'Espelette PDO (AOP) in Itxassou, in the heart of the inland Pays basque. Established since 2022, he took over the farm from his mother-in-law Laurence Lastiri, alongside whom he completed a two-year mentorship to learn everything about piment d'Espelette. Using traditional, organic methods, he cultivates seven thousand chilli plants rotated alternately between two plots — one in Larressore, the other in Itxassou, on the banks of the Nive. Planted in open fields each May, the chillies are hand-picked from August until the first frosts, then sorted: the finest fruits are strung into ropes, the others traditionally dried on the façade of the house or on racks, before being ground into a powder with a subtle, fruity flavour.

Hugo Ballarin markets his organic PDO piment d'Espelette as powder and in ropes, as well as processed products — chilli purée, jelly and jam. His produce can be found at the table of the Frères Ibarboure and at the Espelette market; farm-gate sales are by appointment, and postal delivery via Colissimo is available. His piment d'Espelette has twice been honoured at the Concours Général Agricole at the Salon de l'Agriculture de Paris: a silver medal in 2023, then a gold medal in 2025.