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Originally Posted by Hunt-Grow-Cook
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Well, yes it's nothing new. Some people are still going to disregard laws and will still sell it under a name that is protected... And he's wrong about something. He assimilate it with Spain, and yes part of the Pays Basque is in Spain, but that pepper is grown in the French part of the Pays Basque. Same thing with the Poivron doux des landes/Piment doux des lands (same thing, different names).Les Landes are a French département.
Oh and his suggestion of roasting or stuffing the piment d'Espelette... That's bollocks.
It's usually either made into strings of dry peppers, ground/flaked and used in the same way you'd use paprika, or made into piperade.
If you want seeds, some good French seed sources are kokopelli or la ferme de sainte-marthe (basically the french counterparts of baker creek). Now I have no idea if they'll ship outside of France...
http://www.fermedesaintemarthe.com/A...gorria-nt.aspx