Guindilla is a hot pepper variety originating from the Basque Country, Spain. These peppers are long, narrow, and have a mild heat level. They're usually pickled in white wine vinegar and used for cocktails such as Bloody Mary, snacks, or appetizers such as pintxos (pinchos).
The skin of guindilla peppers is smooth and shiny, while the color is vibrant green to greenish-yellow. The flavors are mild, bright, and slightly sweet. When pickled, the flavors become tangy and light. Interestingly enough, the pickled guindilla is known as piparra.
Veselaya sosedka is a commercial tomato variety originating from Russia. These tomatoes have a striking visual appearance – the fruit is medium to large in size, yellow in color, slightly flattened and strongly ribbed on the sides.
The plant is tall, with regular leaves, and grows to about 2 meters high. The flavors are described as mild and sweet, makign Veselaya sosedka perfect for canning, cooking, or using the tomatoes for the preparation of various sauces. This tomato variety is harvested in midseason and it takes them about 80 days to maturity.
Pimientos del Piquillo de Lodosa are roasted Piquillo variety peppers produced in the autonomous community of Navarre. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is essential for the optimal development of these pepper.
They are grilled or roasted (to bring out their sweetness), hand-peeled, marinated in olive oil with herbs, then jarred. The flavor of Pimientos del Piquillo de Lodosa is pleasantly bitter, with a sweet and slightly spicy aftertaste.
Cayenne pepper is a hot pepper that's named after its supposed place of origin, the Cayenne region of French Guiana. Nowadays, these peppers are grown in Mexico, the United States, India, and East Africa. They usually come in the dried and ground version, and the powder is often used in soups, sauces, on pizzas, or over meat and seafood.
Cayennes range from 30,000 to 50,000 Scoville Heat Units, similar to serrano pepper. The majority of hot sauces rely on cayenne for the kick, especially if the sauce contains vinegar. Interestingly, these peppers have been used as medicine for centuries as they have a number of beneficial effects on the cardiovascular system.
Pimiento de Gernika are the green peppers traditionally grown in the area in the north of Spain, encompassing the northern part of the Basque region. This area has a typical Atlantic climate with high levels of precipitation which provide optimal conditions for the development of this pepper variety.
The seed and ways of cultivation have been passed down through generations and have been a carefully protected secret. Gernikako Piperra are elongated peppers of the Derio and Iker varieties, harvested before they are fully ripe and are best enjoyed fried.
Peperoni cruschi are flakes of crumbled fried heirloom peppers grown around Senise in the Italian region of Basilicata. Small, red, elongated, and slightly curvy Senise peppers have a sweet flavor with only a hint of heat. Due to the fact that these peppers have very little flesh, they are easily preserved by drying in the sun, but their full potential is shown when they're carefully fried in olive oil, salted, then broken into crispy flakes full of flavor.
Peperoni cruschi can be enjoyed on their own, as a crunchy side dish, or used as a flavor enhancer, sprinkled over vegetables, frittatas, or pasta.
Sivria is a traditional pepper variety originating from Bulgaria. The peppers are conical and elongated, bilaterally flattened, and come in green, yellow, and reddish (when ripe) hues. Their skin is thin, and the flavor is sweet. They are suitable for direct consumption and for stuffing, but the peppers can also be pickled and canned or added to hot and cold dishes.
This variety is highly productive for mid-early production of high quality. It takes from 105 to 130 days for Sivria peppers to reach maturity.
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