Chili Gorria is a chili pepper from the Basque country that is usually known as Piment d’Espelette. It is a very old and famous chili and one of the best chili spice. Since the year 2000, it is a protected appelation, therefore only the chili grown in a small area at the foothills of the Pyrenees and the derived products are allowed to use the appelation "piment d'espelette". The chili pepper Gorria grows to about 1 m hight and producespods that are 10 to 14 cm long, initially green and turn red when ripe. Gorria is the basque word for "red". This is in reference to the color of the pods when they ripen. The Gorria chili can reach 4000 SHU and the taste is aromatic and intense without being too hot. The Gorria chili can be eaten fresh. used in cooking or left to dry. Traditionally they are left to air dry. It is used in many preparations such as the typical piperade dish from the Basque country or even mixed with dark chocolate.
Scientific Name: Capsicum annuum
Plant Life Cycle: annual
Optimal Germination Temperature: 20C-24C
Germination time in days: 20-30 days
Indicative Days to maturity: 60-90 days
Sunlight: full sun
Soil requirement: well drained, non acidic
Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow.