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-1tsp of your favorite piment -

Herbs & SpicesYear-round as dried product. Fresh piment peppers are typically harvested in late summer through early fall in temperate regions.

Rich in vitamin C, capsaicinoids (compounds responsible for heat), and antioxidants including carotenoids. Piment also contains small amounts of vitamin A and mineral compounds, with minimal caloric content.

About

Piment refers to any of several dried chili peppers (Capsicum species) used as a spice, with varieties including pimiento (Capsicum annuum), Espelette pepper (Capsicum annuum var. longum), and other regional cultivars. The term originates from Spanish and Portuguese, reflecting the global dissemination of capsicums following Columbian exchange. Piments vary in heat level from mild and sweet to moderately hot, typically ranging from 500 to 2,500 Scoville units, depending on variety. They are characterized by a fruity, slightly smoky flavor with undertones of sweetness, and are used both whole and ground.

Culinary Uses

Piment is employed across numerous cuisines as both a flavoring agent and garnish. In French cuisine, piment d'Espelette (AOC-protected from the Basque region) is sprinkled over eggs, seafood, and charcuterie. In Spanish cooking, pimentón (smoked piment powder) forms the foundation of paprika-based dishes and chorizo seasoning. Ground piment features in North African tagines, Caribbean seasonings, and Hungarian goulashes. The ingredient bridges heat and flavor complexity, making it suitable for both delicate applications and robust braises.

Forms & Preparations

Whole dried pod — Intact dried pepper, used for infusing oils, broths, or rehydrated for grinding fresh.
Ground powder — Pulverized dried peppers, the most common form for seasoning dishes directly.
Smoked powder (pimentón) — Dried peppers smoked over oak before grinding, imparting smoky depth; predominant in Spanish cuisine.
Flakes or crushed — Coarsely broken dried pepper pieces, used as garnish or for visual appeal and uneven heat distribution.
Paste or concentrate — Rehydrated piment ground into a thick paste, often blended with oil or other ingredients for marinades.