Like Champagne, Tequila, and Parmigiano-Reggiano, piment d'Espelette is one of those rare things regulated by AOC, meaning the product's name is tied to a specific region and can not technically be produced outside its designated origin. Piment d'Espelette is a chili pepper cultivated in the Basque town of Espelette. It's similar in flavor to paprika, though many chefs find its brand of smokiness and aromatics particularly bewitching. Of course, the pepper has been around forever, but recently I've seen its frequency rise on menus around town. Jasper's Corner Tap chef Adam Carpenter, a long-time lover of piment d'Espelette, suspects it's showing up more now because the price has recently become a bit more approachable. "There was a time when it was over $100 a pound," he says. "It was very scarce." Here's a glimpse of some places where piment d'Espelette is popping up these days.