Piment de la Bresse - 15 seeds

Piment de la Bresse is an interesting French variety that combines early ripening, compact growth and moderate pungency . The fruits are elongated, slightly tapering towards the tip and reach approximately 7 cm in length.

They are particularly suitable for drying , and in France they are also used to add a spicy character to cheeses. Thanks to the moderate 2,500–5,000 SHU, the peppers add a pleasant spiciness without dominating the other flavors.

Characteristics of the variety

• Bulgarian name: Piman de la Bresse / Rouge de la Bresse
• Original name: Rouge de la Bresse / Piment de la Bresse
• Botanical species: Capsicum annuum
• Origin: France – Bourg-en-Bresse region
• Hotness: 2,500–5,000 SHU
• Fruit size: about 7 × 2 cm
• Ripe color: Red
• Shape: Elongated, slightly pointed
• Growth: Relatively compact
• Ripening: Early
• Suitable for drying: Yes
• Culinary application: Drying, seasoning, cheeses and various savory dishes.

🔥 Anger

2,500–5,000 SHU

Piment de la Bresse offers a mild to moderate heat , roughly in the familiar range of Jalapeño. It is a good choice for people who want a distinct spicy flavor but are not looking for extremely hot varieties.

🌱 Sowing and growing

Sowing: January–April
Location: Indoors
Germination temperature: 20–30°C
Planting in a greenhouse: for higher yields
Planting outdoors: around the end of May
Growth: relatively compact
Support: stakes can be used for taller plants
Pruning: possible to maintain a compact shape.

At the end of the season, the plants can be moved to pots and brought to a bright windowsill , where they can continue fruiting.

☀️ Suitable for drying

One of the most interesting characteristics of Piment de la Bresse is the good suitability of the fruits for drying . After drying, they can be used whole, crushed into flakes or ground as a spicy spice.

It specifically notes their traditional use for imparting a spicy character to cheeses .

🍴 Culinary app

The moderate spiciness makes the variety versatile. It is suitable for cheeses, sauces, marinades, meat dishes, soups and homemade spice blends .