Malnou House Béarn pepper

Since 1872, the ancestors of Maison Malnou have been at the head of an Auberge “le postillon”, a former postal relay in Poey-de-Lescar, a small village nestled in the heart of Béarn.

They seasoned Béarn specialities such as garbure, ham or pâté with spicy red pepper, which they grew, worked and dried in the sun and the caresses of the wind.

Today, the descendants of the 6th and 7th generation of the Malnou family cultivate their peppers in the middle of vineyards, orchards and peasant crops, under the spray of the Gave de Pau and the benevolent gaze of the Pyrenees.

The chilli pepper owes its characteristics of course to the terroir of the South West where it grows, but also and above all to the maturing to which it is subjected over long weeks allowing the chilli pepper to retain all its organoleptic qualities.

This is how in the “Piment Béarnais nature” version, it brings out the flavors of peppers, dried tomatoes, hay, etc.

In the “Fumé Béarnais Piment” version, these ripening aromas are combined with notes of toasted cereals, wood, liquorice, etc., which are brought about by the traditional smoking process of Maison Malnou. A process carried out with beech wood sawdust.

Its particular flavors and its slight spiciness, which you will find in the form of powder, jellies or combined with various preserves, will make Piment Béarnais from Maison Malnou a companion that will enhance your favorite dishes.

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