Why offer another red pepper? After all, we've got great Marash and Urfa Turkish peppers. Plus traditional Merken pepper from Chile. But just as there are hundreds of unique wines in the world, so too are there all sorts of peppers, each with its own flavor and character. They make traditional food taste like the place it's from. Plus they keep the American inventors in us happy and playful.

Piment d'Espelette has a unique light, sweet spiciness. In the Basque country it's used to spice hams before curing. You'll find it in pâtés, sausages, even pies. Here in the states you can use it if you're curing ham, too. But I'd probably start with simpler projects: scrambled or deviled eggs, sprinkled onto salads, pastas, fish. Overall, it's a compelling and unique spice to add to your cooking, well worth a try.

The jars we're currently selling don't appear to be "full," but the net weight is accurate. The producer had to scramble for new jars (they pack the spice to order) and could only find these larger jars to use. The weight is correct, but the jars are bigger.