Espelette
Capsicum annuum
Also known asPiment d'Espelette · Ezpeletako biperra (Basque) · Gorria
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 5–11 (winter low around -29°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A specialty pepper for growers interested in regional European cuisines. EC 2.0-2.8 mS/cm. pH 5.8-6.5. Temperature: 18–28°C. Moderate to high light (DLI 18-25 mol/m2/day). Plants are medium-sized (50–80 cm). From transplant to ripe fruit: 85-100 days. Each plant produces 15-25 peppers. Harvest when fully red. For the traditional dried powder: string whole peppers through the stem with a needle and thread, hang in a warm, dry, well-ventilated area for 2-4 weeks until fully dry, then grind to powder. Alternatively, dehydrate at 55°C. The powder is used as a finishing spice: sprinkled on eggs, cheese, roasted vegetables, grilled meat, seafood, and Basque dishes like piperade. It's milder and more complex than generic paprika, with a warmth that builds gently. Growing your own provides access to a product that costs $15-40 per 100 g at specialty importers. Calcium supplementation during fruiting prevents blossom end rot. The seeds are available from European pepper seed specialists and some US suppliers.