This chili pepper originated in Central and Southern America. However, the Espelette pepper was adapted by the Basque people during the 16th Century. The Basque Country is situated between the France and Spain borders.

The peppers are grown in the French community of Espelette in Pyrénées-Atlantiques.

The peppers are found wherever you do in this village. You can see the pepper drying from balconies and local shops selling them. While a lot of foods are flavored with these peppers.

The Espelette is graded 4,000 on Scoville scale. It is then seen as only mildly hot. Although a lot of people say that it actually tastes more sweet than hot. Alongside this, the Espelette peppers are high in vitamin C, B6, K and antioxidants.

The taste of this pepper is quite unique, As it tastes fresh and a little bit fruit with little hints of heat running throughout it. The spice of this pepper won’t overpower your dish, but you will detect a slight smoky taste.

If you use dried or powdered Espelette pepper, then this pepper tastes similar to paprika. The smokiness and sweetness is a little more intense, but it still isn’t overly hot.

Those who grow this kind of pepper, follow specific rules that have been set by the trade union of Espelette peppers. These peppers are treated as much as wine growers treat their grapes.

A lot of care is taken, to make sure the peppers are growing in the perfect conditions. They don’t want anything to affect the flavor or aroma of the peppers.

La Sucette de Provence is an old French chili pepper variety originating from Provence, France. It has a long, tapered, conical shape measuring about 10 to 15 cm, often compared to a small lollipop or tongue. The pepper matures from green to bright red, sometimes passing through orange hues, and offers a distinctive fruity flavor with moderate heat ranging from about 1,500 to 2,500 Scoville Heat Units. Its thin flesh makes it especially well suited for drying, though the skin can become slightly tough when fully mature. La Sucette de Provence can be used at any stage of ripeness, whether fresh, roasted, or dried, and is ideal for making chili powders, sauces, marinades, and tapas-style dishes.

The Sigaretta di Bergamo pepper, also known as the Cigarette Pepper, is a sweet, long, and slender pepper that originated in Bergamo, Italy. It's a type of Capsicum annuum pepper and is known for its high antioxidant content. 

Appearance:

The Sigaretta di Bergamo pepper is long and slender, with a pointed tip. 

The pepper's flesh is bright green when unripe and turns red when fully ripe. 

The pepper has a wrinkled surface and a tapered conical shape. 

Uses:

The Sigaretta di Bergamo pepper can be eaten fresh in salads, grilled, blanched, or pickled. 

It's also often used as an appetizer with meats and cheeses. 

Other characteristics:

The Sigaretta di Bergamo pepper is a sweet pepper with little to no heat. 

The plant that produces the Sigaretta di Bergamo pepper can grow to be 18–24 inches tall. 

The pepper's pods are pendant-shaped and have medium thick flesh.

The Grow Everywhere ™ Gardening Series

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