Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi.
The chili peppers are eaten fresh between May and the end of October, and are picked by hand when they turn a uniform bright green. They have an elongated shape, straight or slightly curved, and a pointed end. The skin is very thin and the flesh is delicate and crisp.
This pepper belongs to a Presidium whose one of the objectives is to bring the mild chili pepper onto the regional market, to improve its marketing and to introduce this product to a wider public. Most of all, it wants to work on the product’s environmental sustainability and its beneficial impacts for the local area.
Furthermore, producers are part of Idoki, a brand and certificate created to protect local and family productions and direct sales.
Learn about producers of this and other French Basque Country products in the following video (in French, Italian and English).
Photos — Archivio Slow Food
Presidium supported by — European Leader and Feader projects, Aquitaine Regional Authority, Departement of Pyrénées-Atlantiques, Arrapitz association