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Basque Pepper Foodways

Piperrak

Specialised

Peppers do more work in this kitchen than in most of Europe: sweet green Gernika peppers fried whole, dried choricero flesh scraped for sauce, guindilla pickled for the gilda, piquillo from Lodosa stuffed, and Espelette ground to a powder used where black pepper would be elsewhere. โš  ALL OF THEM ARE AMERICAN PLANTS, here for about four centuries.

Atlas โ€” where and when

Communities and languages

Languages: Basque

What is recorded

  • Every pepper in this kitchen โ€” Gernika, choricero, guindilla, piquillo, Espelette โ€” is an American plant, in Europe for roughly four centuries. The depth of pepper use here is real and it is early modern, not ancient. documented

Regional cuisines

Recipes

No recipes are filed under this cuisine yet.