Description
Botanically, it belongs to the species Capsicum annuum. This pepper is characterized by its conical shape and distinctive taste, which oscillates between fruity sweetness and moderate heat. It is harvested when ripe, then dried before being transformed into powder. It is said that the flavors of Basque pepper develop thanks to the warm southern winds called “Haize Hegoa” and the oceanic microclimate. Pepper is called “Biperra” in the Basque language.
The pepper has flavors of confit tomatoes and bell peppers. Its fruity flavors go perfectly with Basque chicken, veal stew, tagine, a simple omelet, a garden tomato salad, grilled fish, meat skewers, and duck rillettes from Périgord.
