Gorria Chili Pepper Seeds (30)

Gorria Pepper Seeds (Capsicum annuum) 30 seeds

The Gorria pepper is a traditional chili pepper from the French Basque Country. The dried, powdered fruit is called "Piment d'Espelette," a protected designation of origin. It has a fruity, aromatic, and medium-hot flavor. It is an essential chili pepper variety in Basque cuisine (the Basque name is Ezpeletako Biperra).

Its fruits are highly spiced, reaching between 1,000 and 5,000 Scoville units.
Strength: 3 to 5 on the Scoville scale

0-Neutral (0 to 100)
1-Mild (100 to 500)
2-Warm (500 to 1000)
3-Statement (1000 to 1500)
4-Hot (1500 to 2500)
5-Strong (2500 to 5000)
6-Ardent (5000 to 15,000)
7-Burning (15,000 to 30,000)
8-Torrid (30,000 to 50,000)
9-Volcanic (50,000 to 100,000)
10-Explosive (100,000 and more)

Sow in February-March in pots filled with fine seed compost in a heated greenhouse (25°C). Peppers need a high temperature at the beginning of their development, as well as some humidity, but not too much. Germination takes about 3 weeks.
Transplant in May into deep, loose soil in a warm, sunny location, sheltered from the wind, spacing plants 50 cm apart in all directions. Hoe, water, and mulch regularly.
If you do not live in a warm region, growing in a greenhouse is highly recommended.

Chili peppers will appreciate being planted alongside other solanaceous plants: Peruvian groundcherry, Balbis nightshade, peppers, tomatoes, etc.

Approximately 5 to 6 months after sowing, when the peppers are fully ripe.
Pick them as needed or dry them in the sun or in the oven.

Open-pollinated seeds harvested exclusively from the Pot'à'Jo garden, a 1500m² market garden combining horticulture and permaculture. Everything is cultivated there with deep respect for nature and its inhabitants. I have been cultivating my own seeds, from seed to seed, for years.