Capsicum annuum GORRIA PEPPER (10 seeds)

Basque Gorria pepper is a fast-growing perennial variety originating from South America. A member of the Solanaceae family, this relatively mild variety was introduced to the Basque Country in Espelette at the beginning of the 16th century. It reaches an average height of 50 to 60 cm.

The plants of this pepper from Southwest France feature dense, dark green foliage with smooth and slightly glossy leaves. Their texture is flexible, forming bushy vegetation.

In spring, it produces small white flowers often punctuated with fine violet lines. These fragrant and delicate flowers have five petals, bloom in May and June, and appear in clusters to attract pollinators.

The fruits are small, elongated peppers that turn bright red as they ripen. Their size varies between 7 and 12 cm, with a firm texture and smooth skin. Their flavor is mild with a slight spicy note and a unique characteristic aroma.

Espelette Basque pepper seeds are flat, yellow, and thin, measuring 4 millimeters in diameter. They are found inside the fruit, and harvesting them is essential for plant reproduction. When dried, they retain their ability to produce robust new plants.

- Uses:

On the Scoville scale, it scores 1,500 units, which is low and not excessively spicy. The Gorria pepper is sought after for its aromatic finesse rather than its heat. It is comparable to black pepper but more nuanced.

Historically, this pepper was first used in medicine and then quickly as a substitute for black pepper as a condiment and meat preservative. Like most peppers, Gorria is a concentrate of beneficial nutrients, rich in capsaicin and antioxidants. Today, it is mainly used in Basque sauces and culinary recipes, replacing black pepper in powdered, fresh, or dried forms.

- Germination and Sowing:

• The ideal time to sow Gorria pepper is starting in May.
• Prepare a small tray of fine horticultural potting soil.
• Bury the seeds 5 millimeters deep
• Lightly pack the substrate.
• Water gently by hand using a spray bottle.
• Place the culture in a warm, humid spot at a temperature of 20 to 30°C.
• Germination typically begins between 3 and 5 weeks after sowing.
• Once germinated, transplant the seedlings into full sun when they reach 10 to 15 cm in height.

- Substrate / Soil Type:

Espelette gorria pepper needs well-draining, light soil rich in organic matter. Clay-siliceous soil with good water retention is ideal for optimal growth.

- Exposure / Sunlight:

It requires full sun to promote fruit ripening. A sunny location ensures a vigorous plant and optimal flavor.

- Temperatures / Hardiness:

This pepper is relatively hardy, withstanding temperatures down to -1°C. However, it prefers warm, mild climates with long, sunny summers.

- Watering / Water Needs:

Moderate watering is recommended. The plant likes moist soil without excess, especially during the growth period. Avoid stagnant water, which could cause root system necrosis.

- Propagation:

Propagation is mainly done by seeds in the spring, followed by transplanting. It can also be propagated by cuttings in early summer using horticultural soil.

- Pests / Predators:

The main pests are whiteflies, aphids, and scale insects.