VOICED: French producers pick pecks of powdered pepper

The video explores the Espelette pepper, a prized French spice from the Basque Country. It covers the pepper's history, cultivation techniques, and processing methods, including drying and grinding. The video also discusses the quality standards required for the pepper to receive the AOC designation, which ensures its status as a regional specialty. The economic and cultural impact of the pepper is highlighted, noting increased production and tourism in the region.

Where is the Espelette pepper primarily harvested?

• Brittany

• Normandy

• Basque Country

• Provence

What is the first step in processing the harvested Espelette peppers?

• Packaging into sacks

• Grinding into powder

• Drying on racks

• Baking at high temperature

What is the purpose of the expert panel in the Espelette pepper production process?

• To increase production

• To package the peppers

• To ensure quality standards are met

• To market the peppers

What has been the impact of the AOC designation on Espelette pepper production?

• Decreased production

• Increased production

• Production moved to another region

• No change in production

Which of the following is NOT a criterion for the Espelette pepper to receive AOC recognition?

• Being too spicy

• Having a slightly rancid smell

• Being too bitter

• Being too sweet