piquillo season
It is planted in spring and harvested between September and November, when it begins to be seen in fruit shops. Lodosa piquillo, with a protected designation of origin, is native to the south-western area of Navarra, and is also cultivated in eight nearby municipalities.
Furious bird eye
Small and very spicy, it cannot be missing from Indonesian, Thai or Vietnamese cuisine. Birds were the main spreaders of the seeds because, unlike mammals, their immunity to the sting of capsaicin allows them to eat chili peppers without feeling the sting. Luis García, founder of La Chipotlera and expert in the agroecological production of chili peppers, says that, as a product, it is expensive to buy in Spain, but it is worth growing.
The morrón, of all things
Originating from Mexico, the world’s leading exporter together with Spain, the pepper is consumed in all its stages of maturation. Its production and uses – roasted, raw, stuffed, preserved or in sauce – are now widespread throughout the world.
Italian pepper, crunchy
The one produced in Basilicata, in southern Italy, has a protected geographical indication, although many other Mediterranean variants exist. Sweet and long, it is eaten raw, in sauces or dried. Frying enhances its crunchy texture and intense flavour.
Jalapeño, even chipotle
It takes its name from the production center of this variety (Xalapa, Veracruz). It is eaten raw and green or after drying, when it is transformed into chipotle. Luis García, who supplies chili peppers to restaurants like RavioXO from Segovia, smokes at a low temperature when the chili pepper is red, a production method unique in Europe. “It’s our star,” he says of this chili pepper.
spicy chilli pepper with tomato
Native to Peru, this round, red, tomato-like pepper can be eaten fresh or dehydrated. Chef and illustrator Anilú Cigüeñas, author of Mejor si pica, prepares them in sauces, pickles, fillings and even in extravagant recipes like rocoto cheesecake.
Piparra, under flag
The Basque chili pepper or piparra is thin, long, fleshy and not very spicy. It is eaten fresh, fried or preserved, especially in the guild, with an olive and an anchovy. In recent years, this flag has reached all corners of Spain.
Now in the sun
Small and spherical in shape, this variety is sun-dried into strands and then rehydrated for consumption. Sweet and aromatic, without stinging or bitterness, throughout Spain it is used to prepare paprika, romesco or salmorreta, the basis of Alicante rice, stews and meatballs.
Authentic Padrón pepper
The variety produced in Herbón, in La Coruña, has a designation of origin, but is also grown throughout Spain. The itching is due to capsaicin, a substance that increases when they receive more sun and heat. So some bite and some don’t: it depends on how they are grown. This Galician classic is prepared whole and fried in oil.
Gastro Special from ‘El País Semanal’
This report is part of the Gastro Special prepared by “El País Semanal” and EL PAÍS Gastro, which will be published in its paper edition on Sunday 23 November.
