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.
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.
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.
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