Piment Gorria

Fruity and fresh with mild hints of heat and slight smokiness; reminiscent of roasted bell pepper or tomato when fresh. Drying brings out a smoky sweetness similar to smoked paprika.

Piment Gorria, known in Basque as the 'red' pepper, is the traditional cultivar that yields the protected Piment d'Espelette when grown in the specific Espelette communes. The plants are vigorous and productive, reaching 60-150 cm in height. Fruits are conical, 10-14 cm long, slightly curved with a pointed tip, thin slightly wrinkled skin, and thick flesh. They start green and ripen to a vibrant bright red. Flavor is fruity and fresh with gentle heat and subtle smokiness, reminiscent of roasted bell pepper or tomato when fresh; drying intensifies the smoky sweetness similar to smoked paprika. Heat is mild, ranging 1,500-4,000 SHU. In Basque cooking it features in piperade sauce, basquaise preparations with chicken or seafood, and as a versatile seasoning for meats, fish, vegetables, omelets, and cheeses. It is traditionally air-dried on strings and ground into powder or flakes, a premium spice protected by AOP designation since 2000. Introduced from the Americas in the 16th century and selectively bred locally, it represents one of Europe's oldest chili traditions and is celebrated at annual festivals in Espelette.

The Gorria variety has been grown in the Basque Country for centuries with the name Piment d'Espelette protected since 2000 for peppers from specific communes. Likely introduced from the Americas in the 16th century and selectively bred over generations it is central to Basque gastronomy and celebrated at annual festivals.