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It was a subtle spiciness that travelers brought from Mexico to the Basque Country in 1650 in the form of chili peppers. Thanks to the climate, the fruit could be cultivated and refined through selection. This gave rise to a local specialty: Only ten French villages are permitted to produce Piment d'Espelette. The ripe fruits are harvested by hand and dried in the sun. As a fine powder, the spice has many culinary uses. Use it to add a fruity heat to fish, meat, or omelets—or to add a warming note to desserts.