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. ⚠ ALL OF THEM ARE AMERICAN PLANTS, here for about four centuries.