Gernika peppers are an emblem of the Basque Country and Sagardi. One of our most iconic products that we are proud to offer in all its splendour.
They are grown between May and October, although depending on the area where they are planted and the cultivation method, this may change. The pepper growers take care to choose the ideal moment so that the peppers do not ripen too much and suits with the expected size.
Gernika peppers have the quality seal of the Basque Government and the Protected Designation of Origin, which is why their cultivation is perfectly controlled. Factors such as humidity, moderate temperatures and air circulation allow the Gernika peppers to grow properly.
The origin of their name date almost 100 years ago, when their presence began to be notorious in the fairs and markets of Gernika, specifically on Mondays. Over time, they changed from being called ‘Pimientos de Bizkaia’ (referring to the area where they were most commonly grown) to ‘Pimientos de Gernika’.
The Basque people are so fond of this vegetable that in 1982 it was the second most important pepper crop in Bizkaia. Although until a few years ago it was only known in this area, its exquisite flavour and simplicity have managed to reach the most demanding palates, and today it is a reference in the haute cuisine of the Spanish state.
Peppers have many properties, such as their abundant vitamin C and vitamin A content, as well as a high concentration of carotenes, which are indicated for the prevention of cancer. They are also ideal for low-salt diets due to their low sodium content.
Although it is a product that can also be eaten fresh, it is usually roasted or fried. At Sagardi, we fry them for 30 seconds until they are evenly fried, preserving the bright green colour that we love so much.
A choice that never disappoints, perfect to accompany a good meal or eat on their own. They can be eaten in one bite!
Order them now at your nearest Sagardi!
