Used its red and small version as a condiment in the kitchen, the Basque piparra reach another higher level to be part of the Basque gastronomy. Specifically from the province of Guipúzcoa, where this green chili pepper was welcomed with great success and affection by Basque farmers. After being discovered on the other side of the pond, the plant from which this product is born also hot spicy managed to adapt to the territory of northern Spain. He actually found a ground and a ideal climate to grow smoothly. To this day, one of the most famous recipes that includes it is the 'gilda'. Next we will tell you all about this native food of the region!
Adaptation in Guipúzcoa
The large Christopher Columbus made known in Spain the chilli that found in the north of the peninsula a perfect environment in which to adapt. Originally from American lands, little by little the plant developed special characteristics compared to other types of peppers. And that was how Guipúzcoa was acclimated to the terrain and climate conditions to make the native Basque piparra area.
A low altitude of less than 450 meters, mild temperatures, high humidity and high rainfall are the ideal breeding ground for it. All these elements come together in the Basque Country. For this reason, over time, since the beginning of the product's consumption, it has become popular in the gastronomy.
What is the Basque piparra like?
Of meat tender and fine skin, with a length ranging from 5 to 12 centimeters, Basque piparra It has a narrow tail, also elongated. As for color, it offers a yellowish green uniform throughout the fruit. It is born from a plant with green leaves that can reach a height of up to 30 centimeters. Its flowering goes from the end of June until well entered October, This is the time when the peppers are harvested manually. Months before, in April and May, it is cultivated, as the subsequent growth is quite fast. It hardly needs care.
If the harvest is intended for consumption without pickling, the best of these chillies are those that measure about 8 centimeters in length. A larger size does not remain the same on the palate, later when eating them, since this means that it has had more exposure to the sun. They are coarser and even they sting more. Although, if this spicy aspect is wanted to the maximum splendor, in the last harvest the ideal ones are taken, since the plant provides a greater number of seeds. Indeed, these are responsible for its itchiness.
Properties of this native pepper
La temperature in Guipúzcoa is key for the Basque piparra adopts unique organoleptic characteristics. Offers aromas to pyrazine, while when eating it, acid and spicy touches are tasted, but mild. Thus, its itching does not scare the less tolerant diner with this quality. Regarding its properties in nutrients, we are talking about a food rich in fiber, vitamin C and calcium. It is low in calories and has almost no fat. It should be remembered that the smallest ones sting less, while from 8 centimeters this aspect is increasing.
Therefore, healthy it is to be added to diets of all kinds. Against cholesterol, colds, lower back pain and gastric irritations is luxury. In addition, these green peppers serve to destroy fungi and molds and even burn fat during digestion.
Use in the kitchen and the 'gilda'
Its culinary uses are varied, being able to prepare fried, sautéed or pickled Basque piparras. This last method is of conservation, well known and whose objective is to commercialize them in glass jars, frequently. Another common consumption for when the product is in season is to serve it as appetizer or garnish of fish or meat and potatoes. In Basque territory, precisely, it is usually presented together with a rich northern tuna grilled. Another presentation is alone with olive oil and salt.
Yes, the pintxo that is created with it is one of the most appreciated dishes of regional cuisine. The one known as'gilda'It has anchovy, a stuffed olive and this green pepper. The pickled product even has a name and identifying stamp of its particularity as Chilli from Ibarra or ibarrako piparrak. This is a label of Euskadi that guarantees the unique origin in the the Basque Country, both production and packaging. A way to allow the consumer to eat this food with its unique, authentic and quality characteristics.
Enjoy the Basque piparra from Guipúzcoa If you travel anywhere in this province or, directly, you can buy the boats that are sold even in supermarkets El Corte Ingles!
