• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Piment de Bresse Pepper

Piment de Bresse Pepper

by Mike Hultquist · Oct 31, 2014 · 2 Comments

The Piment de Bresse pepper is a rare heirloom named after the Bresse region in France, where it is grown and featured in many regional recipes.

Capsicum Annuum

The Piment de Bresse is a rare chili pepper grown in the Bresse region in France, where you will find it used in many recipes originating in that region.

The peppers are used traditionally in powder form and incorporated into a cheese called "fromage fort". It is an ancient heirloom that has been used for hundreds of years.

Appearance and Flavor

The peppers ripen from green to a bright red, with pods growing up to 8 inches in length with slightly wrinkled skin. The taste is sugary and fruity, and the heat level falls somewhere between a jalapeno pepper and cayenne pepper. The fruits are elongated and typically reach up to 5 inches in length, and about 1 inch wide.

Other names for the Piment de Bresse include Piment de la Bresse and Poivre Rouge de Bresse.

Categories: Capsicum Annuum Tags: 000, 001 : 30, 10

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Grant says

    February 08, 2022 at 6:21 pm

    I grew these last season.
    The plant is quite hardy, and the fruit I grew were almost identical to the ones in the picture.
    They were only 3-5" and mine were hotter than described, at least as hot as cayenne.
    They wouid make a nice salsa, bomba sauce or even a fermented sauce like saricha or Louisiana style.
    Worth a go if you come across seed

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 08, 2022 at 10:48 pm

      Thanks for sharing, Grant!

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Jamaican Curry Chicken
  • Mexican Birria Recipe
  • Homemade Blackening Seasoning
  • Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail
  • Pollo Guisado Recipe (Chicken Stew)

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Stories | Privacy | Disclaimer | © 2022 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD