Basque Country and Seignanx Mild Chili

Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes. The chili is used in dishes like axoa (a typical stew of veal with tomatoes and peppers) and piperade (tomatoes, peppers and onions) and to fill omelets, but it is also excellent raw in salads, sweet-pickled or even confited. Its flavor varies, and this determines whether it is eaten raw or cooked. Unlike other chilies, it is not spicy and has a sweet, delicate flavor with a hint of bitterness.

The chilies are eaten fresh between May and the end of October, and are picked by hand when they turn a uniform bright green. They have an elongated shape, straight or slightly curved, and a pointed end. The skin is very thin and the flesh is delicate and crisp. The total length is around 17 centimeters. The surface is smooth, shiny and slightly undulating.