Supplies of Piment d'Espelette, the famed and indisputably delicious red pepper from the Basque country, are so limited that we can barely keep it in stock in its most traditional form - dried and ground. Adding the real Piment d'Espelette to vinegar just wouldn't be prudent when a few miles away, the same red pepper is growing OUTSIDE of the controls of the AOC.

This is how our dear friend Kitty Keller arrived at her newest product - a collision of two of France's most esteemed products in one bottle.

Kitty is working with the producer of her Banyuls Vinegar and a grower of Basque pepper to create an all-new product. The result is a wallop of flavor - spicy and tangy, with the background flavors of vanilla and oak from the Banyuls and the smoky accents from the pepper peeking through. This versatile and addictive vinegar makes a wonderful dressing simply blended with a fruity extra virgin olive oil like Olio Verde.

It is also perfectly suited to the cuisines of both Banyuls and the Basque country - which is to say, seafood. Try searing scallops and deglazing the pan with Basque Pepper Vinegar.  Or spike a ceviche with a splash, rather than citrus juice. It's also nice to sprinkle a few drops over a piece of simply grilled fish, in lieu of lemon.