Espelette pepper (Gorria)
$ 4,50 – $ 13,50
Capsicum annuum, Solanaceae
Gorria pepper
This famous pepper comes from the Basque village of Espelette, where it is the object of a veritable cult and enjoys a controlled appellation. Dried and pulverized, it's very much in vogue, and we succumbed to its charm, as did many of you... But we can't use its original name to designate the powder obtained: it's called 'Gorria', which simply means 'red' in Basque! This strong but delicate pepper (comparable to pepper in ardor) gives off a sweet, vitamin-rich taste of red bell pepper. We were pleasantly surprised by its vigor and early productivity. The 7-9 cm conical fruits turn from green to red in 80-85 days after transplanting. 80 cm high.
Bag: approx. 25 seeds
1g: about 100 seeds
Locally-sourced artisanal seeds from Jardin du Banquetin St-Germain-de-Kamouraska
Sow 8 weeks before transplanting outdoors. Chilli seeds need plenty of heat to germinate, from 27°C to 32°C. Transplant when the first leaves appear and keep at 20°C until transplanting to the garden.
| Format: | Sachet, 1g |
|---|---|
| # of the lot for sale | JA21 |
| Germination rate for 2024 of the lot on sale | 97% |
| Test germination conditions | Darkness, 27ºC |
| Number of seeds per bag | 25 |
