PIPARRA, THE SPICY SWORD
- Armando´s European Food
- Mar 30
- 1 min read
The piparra, with its mild flavor and slightly spicy touch, is the perfect bite that adds freshness and character to any appetizer.
The piparra is a type of thin and elongated pepper, very characteristic of northern Spain, especially the Basque Country and Navarre. Of a soft green color and delicate texture, it stands out for its slightly spicy flavor and great versatility in the kitchen. Traditionally grown in local gardens, the piparra has become an essential element in pintxos bars and in homes where authentic and natural flavors are valued.
In Spanish cuisine, the piparra shines especially in appetizers and tapas. It is common to find it pickled and served as a side dish with cold cuts, canned fish, or fresh salads. It is also the star of the famous "gilda," a classic Basque pintxo that combines piparra, olive, and anchovy in a single bite full of contrast and flavor. Its crunchy texture and balance between acidity and spiciness make it perfect for awakening the appetite.
In addition to its gastronomic appeal, the piparra has health benefits. Rich in antioxidants, vitamins C and A, and low in calories, it is a light option that combines pleasure and well-being. For its flavor, its history, and its ability to enhance the simplest dishes, the piparra is much more than a pepper: it is a symbol of the traditional cuisine of northern Spain.
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