|
gptkbp:instanceOf
|
gptkb:chili_pepper_cultivar
|
|
gptkbp:alsoKnownAs
|
gptkb:Piment_d'Espelette
|
|
gptkbp:annualEvent
|
gptkb:Fête_du_Piment_d'Espelette
October
|
|
gptkbp:botanicalSpecies
|
gptkb:spice
|
|
gptkbp:colorWhenRipe
|
red
|
|
gptkbp:cultivatedIn
|
gptkb:Field
greenhouse (seedlings)
|
|
gptkbp:driedForm
|
powder
whole strings
|
|
gptkbp:EUProtectedStatusSince
|
2000
|
|
gptkbp:harvestSeason
|
late summer to early autumn
|
|
gptkbp:introducedToRegion
|
16th century
|
|
gptkbp:majorCity
|
gptkb:Espelette
Labourd, French Basque Country
|
|
gptkbp:maximumMoistureContentForAOP
|
80%
|
|
gptkbp:origin
|
gptkb:Espelette,_Pyrénées-Atlantiques,_France
|
|
gptkbp:protectedDesignationOfOrigin
|
gptkb:AOP_(Appellation_d'Origine_Protégée)
|
|
gptkbp:Scoville_scale
|
500–4,000 SHU
|
|
gptkbp:traditionalUse
|
flavoring for Basque dishes
seasoning for Bayonne ham
|
|
gptkbp:usedAs
|
gptkb:preservative
gptkb:spice
|
|
gptkbp:usedIn
|
gptkb:Basque_culture
|
|
gptkbp:bfsParent
|
gptkb:French_Basque_Country
|
|
gptkbp:bfsLayer
|
6
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Espelette pepper
|