Variety of hot pepper widely grown in the north of the peninsula, mildly spicy. Plant about 65-70 cm. tall, with small, narrow leaves. Long fruits of about 15-20 cms. Finished in the tip and smooth surface.
Variety of hot pepper widely grown in the north of the peninsula, mildly spicy. Plant about 65-70 cm. tall, with small, narrow leaves. Long fruits of about 15-20 cms. Finished in the tip and smooth surface.
The chilies of Ibarra, are an ecotype of chili developed in the Basque Country and mostly in the area of Ibarra (Guipúzcoa), is a product of recognized fame among consumers for its taste and tenderness. They are known as Ibarra prawns.
Production
Because it is a scarce product in terms of its production, the fame that accompanies it has caused that in many chilies of the market the name of “Basque” is used although they do not meet the peculiarities that have given quality recognition to the product.
The chili pepper belongs to a native variety of pepper that has developed a series of characteristics that differentiate them from others due to the transformation that the plant has undergone (the pepper is native to America) as it adapts to the climatic characteristics of the area.
Over time, the farmers, in collaboration with the administration and agricultural research services of the Basque Country dependent on it, have been improving the traditional characteristics of this chili pepper, developing a “specific ecotype” of the plant that is today production base.
Food quality
In recent times, with this renewed push and know-how of the packers in the selection and packaging of the product, fame and recognition of it have grown, as well as a Denomination, based on the name of the population where the plant is mostly produced and in which traditional producers and packers have been traditionally located, it is the reference that defines this chili today and the specific form of its preparation.
In October 1997, the Kalitatea Foundation awarded the Basque Food Quality Label “Kalitatea” to the chilies packed in vinegar as long as they meet quality parameters defined in the regulations drafted by the Foundation. The Basque Quality Label “Guindilla de Ibarra”, was born with the objective of making the chili pepper produced and packaged in the Basque Country reach the consumer in a reliable and well-identified way that reaches the demanding level of quality defined in a specific Regulation. In this regulation the characteristics that have given him fame and recognition are determined.
The denomination "Basque Label of Guindilla de Ibarra Quality" extends in terms of cultivation to that chili pepper produced in hamlets of the Basque Country located in areas that meet the most appropriate geographical and climatic conditions. These are, basically, low altitude (less than 450 meters), mild temperatures, high humidity and rainfall (between 1000 and 1500 m / m per year). Planting takes place between April and May. The collection goes from the end of July until the end of October or mid-November. The collection of the chili pepper varies every two days in the sunny months and it becomes every 15 days in times of bad weather.
Collection and packaging
The chili is harvested by hand when it is at its optimum point of development. They are then classified by size and placed in the boats and covered with vinegar of wine origin.
The packaging is carried out in centers approved by the Regulatory Council of the Label that meet the necessary requirements to ensure a correct manipulation of the chili pepper, the maintenance of the identification from the origin, as well as the ability to develop a correct selection and adequate packaging for preserve to the maximum the peculiarities of the product.
Through inspections and controls established from the origin to the commercialization, the Regulatory Council of the Basque Label of Food Quality certifies and guarantees the characteristics of the chili that enters the market with the identification label of the Basque Label of Food Quality. In it, they are incorporated into the Kalitatea seal and the corresponding control numbering. Being a sweet pepper, practically free of itching, it is very suitable for its preparation as an appetizer for meals or as a companion.
Typical forms of preparation
As an entree, served on a plate with a little salt and a dash of olive oil.
Like "Gilda" as an appetizer. Although the methods of preparation of Gildas are multiple, the most typical and popular is that of chili pepper, accompanied by one or two stuffed olives and an anchovy fillet in oil, all inserted in a stick.
One of the new modalities of preparation that is having a lot of success and great roots is the fresh chili pepper fried in olive oil, served on a plate with a little salt.
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