Piparra, the Basque delicacy
The Guindilla de Ibarra with Eusko Label, also commonly known as Piparra, has become a delight for those who enjoy it.
An autochthonous product, similar in appearance to the green bell pepper, but with a very different flavor, is today’s protagonist.
Its flavor, that point that makes it different comes from the climate in which it is grown. The mild, rainy summers mean that the soil has enough water for this small vegetable to develop less capsaicin (the spicy substance) than in other places.
In addition, it is harvested when the product is not yet too large, as it is when it is at its optimum (between 6 and 12cm). Its striking bright green color and its particular elongated shape also help us to know that it is a good time to collect them.
It is therefore a small vegetable that has its season from the end of July to October included. And, after harvesting, many are destined for direct sale, while many others are prepared to be bottled in vinegar for a longer shelf life.
Finally, it is important to know that the Piparra is already known worldwide and is exported mainly to countries such as the United States and Australia. In addition, the presence of its Eusko Label means that it does not lose the guarantee of quality even if it is taken to the other side of the world.