Piment de la Bresse - 15 Seeds

Piment de la Bresse (Rouge de la Bresse / Piment de la Bresse) is a traditional French hot pepper variety Capsicum annuum, widely grown in the Bourg-en-Bresse area, northeast of Lyon. The compact plants produce early-ripening, red, slightly pointed fruits measuring around 7 × 2 cm. With moderate heat of 2 500–5 000 SHU, the variety is excellent for fresh use, cooking and especially drying.

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

They are especially suitable for drying, and in France they are also used to add a spicy character to cheeses. Thanks to their moderate heat of 2 500–5 000 SHU, the peppers add pleasant spiciness without overpowering the other flavours.

Variety characteristics

• 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 – the Bourg-en-Bresse region
• Heat level: 2 500–5 000 SHU
• Fruit size: around 7 × 2 cm
• Colour at maturity: Red
• Shape: Elongated, slightly pointed
• Growth: Relatively compact
• Ripening: Early
• Suitable for drying: Yes
• Culinary use: Drying, spices, cheeses and a variety of spicy dishes.

🔥 Heat

2 500–5 000 SHU

Piment de la Bresse offers mild to moderate heat, approximately within the familiar Jalapeño range. It is a good choice for people who want a distinctive spicy flavour without seeking extremely hot varieties.

🌱 Sowing and growing

Sowing: January–April
Location: indoors
Germination temperature: 20–30°C
Greenhouse planting: for higher yields
Outdoor planting: 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 into pots and brought indoors onto a bright windowsill, where they can continue fruiting.

☀️ Suitable for drying

One of the most interesting characteristics of Piment de la Bresse is that its fruits are well suited for drying. Once dried, they can be used whole, crushed into flakes or ground as a spicy seasoning.

It is especially noted for its traditional use in giving cheeses a spicy character.

🍴 Culinary use

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