Gorria is a traditional chilli variety associated with the Basque Country of France. It is also the variety used for the famous Piment d’Espelette. That protected name applies to the regional product, rather than every chilli grown from Gorria seed. The fruits are long, tapered and turn red when ripe. Their flavour is gently fruity, with a warm, manageable kick rather than overwhelming heat. This makes Gorria a useful variety for everyday cooking. Try the dried fruits in stews, sauces, soups and meat dishes. You can also grind them into chilli powder or hang ripe pods to dry. The flavour works particularly well when you want warmth without masking the other ingredients.
Gorria is a good option for growers who want a productive kitchen chilli without the challenge of a superhot variety. Give the plant warmth, sunlight and well-drained growing conditions. A greenhouse or sheltered sunny spot can help in the UK.
Quick facts
- Species: Capsicum annuum
- Origin: Gorria is associated with Basque chilli-growing traditions in France
- Flavour: Fruity, gently warming
- Fruit: Long, tapered pods that ripen red
- Growing habit: Annual chilli plant; benefits from warmth and sunlight
- Heat: Often around 4,000 SHU, although figures vary
- Heat rating: 🔥
Explore more kitchen chillies
For more flavour-led varieties, take a look at Aji Pineapple, Blended Lemon, Cayenne Ring of Fire and Cyklon. Each offers a different balance of flavour, heat and culinary uses.
Ready to grow your own chillies?
Start with our Root Riot propagation cubes, propagator trays and chilli growing kits. They’re handy for raising your seedlings and getting your chilli-growing season underway.
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