{"id":52779,"date":"2023-01-31T10:15:20","date_gmt":"2023-01-31T15:15:20","guid":{"rendered":"https:\/\/www.lasocietedesplantes.com\/?post_type=product&p=52779"},"modified":"2026-05-24T12:28:35","modified_gmt":"2026-05-24T16:28:35","slug":"piment-issu-despelette","status":"publish","type":"product","link":"https:\/\/www.lasocietedesplantes.com\/en\/produits\/piment-issu-despelette\/","title":{"rendered":"Espelette pepper (Gorria)"},"content":{"rendered":"

Sow 8 weeks before transplanting outdoors. Chilli seeds need plenty of heat to germinate, from 27\u00b0C to 32\u00b0C. Transplant when the first leaves appear and keep at 20\u00b0C until transplanting to the garden.<\/p>\n

\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Capsicum annuum, Solanaceae<\/strong><\/p>\n

Gorria pepper<\/p>\n

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.<\/p>\n

Bag: approx. 25 seeds<\/p>\n

1 g : about 100 seeds<\/p>\n

Locally-sourced artisanal seeds from Jardin du Banquet<\/a>in St-Germain-de-Kamouraska<\/p>\n

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