Espelette pepper

Gorria, sometimes referred to as Biper ( in Basque: Pepper ) is one of the species Capsicum annuum associated chili variety that is cultivated in the French Basque country. The name Gorria comes from the Basque language and means " red". The spice derived from the fruits of Gorria is called Piment d' Espelette or Ezpeletako Biperra.

Description

The habit of the Gorria very similar to most plants of the species Capsicum annuum. It is a bushy, dense foliage, medium sized shrub. Depending on soil moisture and the plant reaches a height of 0.6 to 1.5 meters. It bears 15-30 fruits. These hanging fruits and thin-walled to have a length of 8 to 13 centimeters. They are conical in shape and have a rounded tip. The maturity period is about 65 to 70 days. Ripe fruit is attributed to a sharpness of between 1,500 and 2,500 degrees on the Scoville scale.

Origin and Distribution

The Gorria comes as all representatives of the species Capsicum annuum from present-day Mexico. Although it is speculated that the Basque sailor Gonzalo de Percarteguy 1523 next to corn plants also introduced chilli plant in the Basque Nivetal, the Gorria cultivation in today's distribution area is occupied until 1650. Today the Gorria is grown mainly in the region around Espelette. In addition to the core production area, which is controlled by the French authority Institut national de l' origine et de la qualité ( INAO ) and the places Ainhoa, Cambo- les- Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pee- sur - Nivelle Souraïde and Ustaritz comprises Gorria is also grown in other parts of the Basque Country.

Use

The obtained from the fruits of Gorria spice Espelette pepper is an essential part of Basque cuisine.