Available from grocery stores, on markets, and in supermarkets.
The sweet pepper is a traditional market crop in the green belt of Bayonne. It’s a vegetable used in traditional Basque Country dishes: Basque chicken stew, piperade, axoa, etc. Fragrant and tasty, it is an essential part of summer meals and festive moments.
The sweet pepper comes from varieties that are selected for their flavour that is guaranteed not to be spicy. The pepper is picked manually after having grown in the ground, under a gardening tunnel or directly in the fields. At the optimum time for harvesting, it is recognisable by its exclusively green colour, tapered shape and thin skin with a delicate flesh.
Eaten raw, it has a firm and crunchy texture; when cooked, it has an intense flavour with a sweet and slightly sugary taste.
The ‘Piment doux’ Label Rouge producers grouped together in the Syndicat de défense et de promotion du Piment doux du Pays Basque et du Seignanx trade union. They are regularly checked by an independent certification body. The aim of this process is to guarantee consumers the traceability, compliance with Label Rouge production criteria and the quality of the products. 16 producers have signed up to this process (2015 figures).