Pierino, have you tasted them? I am curious how they compare to the Padron peppers, which I love. The Padrons are, for the most part, mild, but ever so often you get a scorcher. I love them stuffed with goat or sheep's cheese, rubbed with olive oil and roasted or just sauteed in olive oil and dusted with sea salt.
So far I've only been able to find Epelette pepper in powdered or flaked form. It's one of my favorites. I can buy whole Ñoras but I rarely come across intact Spanish peppers that haven't been dried or jarred.
I will answer that right now; it's a type of pimenton (paprika if you like)from the Basque region which borders both Spain and France. It's named for Esplette on the French side of the frontier. It's a mild (in terms of heat) pepper with a lovely fragrance. Wonderful in paella or seafood dishes.
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