Neutral to explosive: Peppers for all tastes!
According to the birthplace theory of Russian botanist and geneticist Nikolai Vavilov (1887-1943), the birthplace of chili peppers is in South America.
Choricero Pepper – Organic
4.49$
The Choricero pepper is a traditional variety of Spanish pepper highly prized in the cuisine of La Rioja and the Basque Country. Appreciated for its mild and sweet flavor, it differs from hot peppers in its moderate intensity and rich taste, with slightly smoky notes.
This long, narrow pepper turns a beautiful dark red when ripe. The fruits, once harvested, are usually air-dried in a dry, airy environment and can then be ground to make paprika.
Speaking on the Scoville scale, the Choricero pepper is located at degree 1 (sweet pepper) since it gives off a very subtle heat in the mouth that even goes completely unnoticed by some people. However, it can take on a little intensity when cooking.
A key ingredient in many Spanish recipes, it brings depth of flavor and a beautiful red color to dishes such as Vizcaína sauce, some stews, and some chorizo variations. Its ability to enrich preparations without overpowering with its spiciness makes it a staple of Spanish gastronomy.
Number of days for harvest: 85
Available at the ecoumene only
The Choricero pepper is a traditional variety of Spanish pepper highly prized in the cuisine of La Rioja and the Basque Country. Appreciated for its mild and sweet flavor, it differs from hot peppers in its moderate intensity and rich taste, with slightly smoky notes.
This long, narrow pepper turns a beautiful dark red when ripe. The fruits, once harvested, are usually air-dried in a dry, airy environment and can then be ground to make paprika.
Speaking on the Scoville scale, the Choricero pepper is located at degree 1 (sweet pepper) since it gives off a very subtle heat in the mouth that even goes completely unnoticed by some people. However, it can take on a little intensity when cooking.
A key ingredient in many Spanish recipes, it brings depth of flavor and a beautiful red color to dishes such as Vizcaína sauce, some stews, and some chorizo variations. Its ability to enrich preparations without overpowering with its spiciness makes it a staple of Spanish gastronomy.
Number of days for harvest: 85
Semis
Culture
biotope
Ecosystem services
Procurement Services
Edible parts:
Further information
| Weight | ND |
|---|---|
| Size | ND |
