The Espelette type chilli pepper is the product of a protected designation of origin (PDO) agriculture in the Basque region. Grown outside of this region, its name is Gorria. It is medium hot and gains in flavor when dried and ground. That said, it can be eaten fresh, roasted or stuffed, green or red. It can enhance both sweet and savory dishes.

WARNING: The seeds of the peppers are hot, we recommend handling them with gloves.

ADDITIONAL INFORMATION

Seeds           ~40

Difficulty        Medium

Sowing         Indoor

Lifecycle       Annual

Root cellar    No

Sowing

Season         Winter, Spring

GROWING TIPS

Conditions of germination:

depth of sowing: 5 mm

optimal temperatures of germination: 25 to 30ºC

time for germination: 10 to 21 days

When to sow:

indoor sowing 8 to 10 weeks before the last frost date in your area

Sowing technique: in pocket

Inside the same hole, sow 3 to 5 seeds spaced about 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants. Transplant into individual containers while waiting for transplanting in the garden.

Transplant outdoors:

After any risk of frost, when the soil is warmed and the average nighttime temperature is above 12 ºC.

Distance in the garden:

between plants: 45 cm

between rows: 60 cm

Height of the plants: 65 to 80 cm

Soil: rich and well drained

Water: regular watering

Exposure: full sun

Days to harvest (after transplanting): 80 days

Specificities:

Pinch the first flowers to make the plant more robust and to stimulate the production of leaves that will protect the fruits from the sun burns in the summer on very hot days.

Possible to grow in a pot