Christopher Columbus, who discovered the chili and pepper. At that time, the Indian use of pepper to meet their food, including chocolate.
(Note that the chocolate fashion Aztec is a kind of thick porridge made from cocoa beans, chilli, ginger and honey. The whole is then boiled. There followed a phase in which the preparation is to be whipped Lather. Finally it is paid on a preparation of cooked corn).
Others relate the conquistadors cayenne and other peppers. Later, were Portuguese and Spaniards, who during the colonization of many countries in the Far East and Africa, will bring the chilli in India, the Philippines and then to the entire Far East. Today the Chinese, Indian and Thai among others can not do without spice in many preparations. It is the same in Africa.

It differs from many varieties of peppers. Among them, the Espelette pepper.

The Espelette pepper is the fruit of the genus Capsicum, Solanaceae. It is cultivated in the region of the Basque Country from the sixteenth century in the valley of the Nive, where he enjoys an appellation d’origine contr?lee (AOC) since 1999.
To qualify for this appellation, chili Espelette must be grown in one of these towns: Espelette, A?nhoa, Cambo les Bains, Halsou, Jatxou, Larressorre, Itxassou, Soura?de, Saint Pee sur Nivelle and Ustaritz. (Other criteria are also required).

Espelette pepper was first used to meet certain revenue chocolate, drawing upon the Aztec patterns. (In the seventeenth century, Bayonne was the first city of chocolate in France at the time).
Espelette pepper is moderately strong and is better suited to the Western palate that peppers most exotic from tropical countries.

Sometimes called red gold, chilli Espelette provides jobs to 86 producers and a dozen companies canning and processing. He has won numerous awards in many cooking competitions.

Besides the chili Espelette in its natural form it occurs in many forms, associated with various preparations often very interesting.
Include the chili paste Espelette
Pepper jelly
The bayonnaise which is a kind of chilli mayonnaise
While the chili powder
Sea salt
Cherry cider vinegar and chili Espelette
In brine
Vinegar
Cream

The last weekend of October, the feast of Espelette pepper attracts many curious who come to attend the induction of new members of the famous brotherhood of Espelette pepper.
On this occasion, the farmers presented their production of chilli. The restaurateurs are not standing still and offer dishes made with peppers. During the day takes place the blessing of the harvest of the year in the church Espelette. Follow the induction of personality to the castle and then a concert.