Particularly appreciated locally, is an essential ingredient of Basque cuisine. Traditionally consumed green becomes red when ripe, but it still retains its sweetness. Among its historic producers should note the Bernardine sisters and Jean Moyrie. It is available as of May the month of October on the stalls of the Basque Country, almost exclusively.
This is from the Gorria variety that is produced. Fresh, it has a length between 7 and 14 cm. Quite chunky, it has a conical shape and a pointed tip slightly rounded. Its smooth skin is red vermilion maturity. As it dries, it becomes dark red. It enjoys an Appellation d'Origine (AOC) since June 2000 and is 10 villages with Espelette are allowed to produce under this name. The average production is 62 tons of powder Espelette per year. One can also find the name: Pepper of the Basque Country (mild or hot) that may apply to the production of Espelette downgraded (such as cheese or wine), but also be a production of the variety Gorria that does not follow the specifications of the AOC, it can unfortunately also be any pepper variety that has been grown in the Basque Country ..... in all cases this production is marginal in the range of 3 to 4 tons of powder per year.
This pepper has the Basque label food quality (LVQA). It sells for about 60 tons per year. Green and rather small (6-9 cm) is consumed mainly in Biscay, fried or as an aperitif. Largest market on the last Monday of October.
This pretty hot pepper, originally, is long (12-15 cm) when it is mature and end color when picked, is a rather yellow green. Prepared in a white wine vinegar, is traditionally eaten with beans or "pintxos" an appetizer.
The pimiento piquillo took its name Lodosa through the "special finish his hint twisted." After burning and peeling chili is boxed natural. It remains only to enjoy its fine and subtly raised flesh. It is considered "red gold" of Navarre. Since February 1987, a designation of origin. The production area is located in the towns of Lodosa Andosilla, Carcar, and Sartaguda Mendavia.
Goat's horn, as Espelette is allowed to dry on the facades of Navarre or pureed houses after removing the skin and seeds (Carne de Pimiento Choricero). Dried on the rehydrated in a little warm water and the flesh was scraped and softened. Traditionally, it is the essential ingredient to achieving Biscay sauce, unfortunately it is gradually replaced by tomato.