So celebrated is this particular paprika, the French government granted it an appellation d’origine contrôlée, meaning that to carry the name Piment d’Esplette it must be grown within one of ten listed villages and left to sun dry for at least 15 days. It is mildly hot and ground more coarsely than other paprikas, with a sweet flavour and beautiful aroma. Use in stews, omelettes, in sauces or on grilled meats.
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