Name: Organic Espelette-type 'Gorria' hot pepper
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: OutOfStock

Sale Sold out

selection of approximately 10 organic Espelette-type 'Gorria' pepper seeds showing a vigorous plant bearing pendant, conical fruit that changes from green to red. The image helps identify this open-pollinated Capsicum annuum with fruity, roasted aromas and progressive heat for warm Canadian gardens, greenhouses, and containers. Fruit colour shows both green and fully ripe red harvest stages.

Organic open-pollinated Espelette-type pepper Solanaceae

Organic hot pepper seeds

Biologiquement vôtre

Capsicum annuum

From seed to harvest

Open-pollinated

Common nameGorria pepper

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarGorria

TypeOrganic open-pollinated Espelette-type pepper

Botanical nameCapsicum annuum

Reproducible seedsYes

Quantity per packetApproximately 10 seeds per packet

Organic Espelette-type 'Gorria' hot pepper (Capsicum annuum) produces pendant, conical fruit that changes from green to red at maturity. Its profile combines fruity, roasted aromas with progressive heat valued in sauces, powders, and slow-cooked dishes. 'Gorria' is the reference variety associated with Piment d'Espelette. However, a crop grown in Canada does not automatically qualify as an AOP product because that protected designation is tied to a defined geographic area and production specification. Each selection contains approximately 10 organic, open-pollinated seeds. This distinction keeps the variety name separate from the protected finished-product designation.

Sow indoors from February through April, 0.5–1 cm deep, approximately eight to ten weeks before the last frost. Maintain 24–30°C until emergence, generally in 10–21 days, then place seedlings under strong light. Harden plants gradually and transplant only after frost once nights remain mild. Choose rich, warm, well-drained soil in full sun. Water deeply when the surface begins to dry and feed moderately; excessive nitrogen encourages foliage at the expense of flowering and ripening. Install support early if branches become heavily loaded with developing fruit. Add light mulch only after the soil has warmed thoroughly.

Plants reach approximately 70–90 cm tall and spread 40–50 cm. Harvest begins around 90–100 days after transplanting, depending on warmth and growing conditions. Pick green fruit for a more vegetal flavour or wait until full red colour for the most developed fruity, roasted profile. The exact Scoville rating for this selection is not published; taste a small amount before adding more. Wear gloves during preparation, avoid contact with eyes, and clearly label fresh, frozen, dried, powdered, or prepared harvests. Chill picked peppers promptly and discard fruit showing mould, rot, or an unusual odour.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Annual vegetable in Canadian gardens

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

40–50 cm between plants; leave sufficient space between rows for care and harvest

Germination temperature

24 to 30 °C (75.2 to 86 °F)

Germination time

10–21 days

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Growing 'Gorria' hot pepper from seed. Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Use clean seed starting mix for the indoor start of 'Gorria', keeping it moist but never saturated. Water at soil level when the upper root zone begins drying, maintaining even moisture through fruit development. A pepper seedling needs strong light, gentle airflow, and an evenly moist root zone without standing water. Espelette-type 'Gorria' hot pepper produces the expected harvest form: pendant, conical fruit, green then red at maturity. Protect the developing crop from soil splash and rough handling. Set the plant at its previous depth, water it in, and install support before the plant becomes difficult to handle. Choose a position for this pepper with full sun without sacrificing airflow or watering access. Harden plants gradually to sun, wind, and cooler air, bringing them back under cover if frost threatens. After emergence, move seedlings immediately under strong light with gentle airflow so stems remain sturdy. Space the crop 40–50 cm between plants; leave sufficient space between rows for care and harvest to preserve access for watering, inspection, and harvest. Pot the pepper plant up when roots occupy the starter cell, handling the root ball rather than pulling the stem. After late-season rain or wind, confirm drainage and support while preserving healthy foliage needed to finish ripening. Use colour and firmness to time this pepper harvest. Handle hot fruit with suitable gloves, identify each batch, and bring only clean container plants under protection before frost.

Soil and care

Soil & care

Soil pH

Approximately 6.0 to 6.8

Moisture

Consistent soil moisture without saturation; good air circulation around the foliage.

Care level

Moderate

Watering

For Espelette-type 'Gorria' hot pepper, water according to soil drying rather than a fixed weekly calendar. As Espelette-type 'Gorria' hot pepper's pendant, conical fruit, green then red at maturity develops on a plant with vigorous upright branched productive growth, widen the wetted area with the expanding canopy and roots. Espelette-type 'Gorria' hot pepper is listed at approximately 90 to 100 days after transplanting, depending on growing conditions; treat that as a planning reference and monitor moisture while later flowers and fruit are still developing. Water Espelette-type 'Gorria' hot pepper slowly at soil level, soak the active root zone, and let surplus water drain before irrigating again.

Soil type

Espelette-type 'Gorria' hot pepper performs best in loose, fertile soil that holds useful moisture yet releases excess rain promptly. Give Espelette-type 'Gorria' hot pepper's vigorous upright branched productive growth enough uncompacted root area to carry pendant, conical fruit, green then red at maturity. With Espelette-type 'Gorria' hot pepper's harvest listed as approximately 90 to 100 days after transplanting, depending on growing conditions, keep its soil open and workable through the full production period. Before planting Espelette-type 'Gorria' hot pepper, incorporate mature compost and break compacted layers instead of creating a rich, wet pocket around the crown.

Fertilization

'Gorria' needs steady nutrition, not lush nitrogen-driven growth. Apply every fertilizer at its labelled rate. Once Espelette-type 'Gorria' hot pepper buds, excessive nitrogen can delay fruiting. Apply liquid feed only after moistening the soil. For Gorria pepper, fruit development responds best once feeding becomes restrained. Inspect light, water, and roots before feeding again. Even moisture helps 'Gorria' use available nutrients consistently. Base extra feeding on tested need, not a calendar. For Espelette-type 'Gorria' hot pepper, its branches should remain sturdy as fruit begins filling.

Seasonal care

Seasonal care for Espelette-type 'Gorria' hot pepper. Schedule the indoor sowing eight to ten weeks before the local average last frost rather than attaching it to one calendar month. Place seed approximately 0.5 to 1 cm deep and keep the mix aerated and evenly moist at 24 to 30 °C (75.2 to 86 °F); emergence may require 10 to 21 days. Give new seedlings strong light, shift them to larger cells before roots crowd, and harden them in stages. Transplant only when frost danger has ended and both the soil and nights are reliably warm. Harden the plants gradually, then transplant only after frost risk has passed, the soil is warm, and nights remain consistently mild. Choose full sun and loose fertile soil, mixing in mature compost while preserving drainage around the crown. Water deeply at soil level, then let the upper layer begin drying; repeated drought-to-soaking cycles can interrupt flower and fruit development. For container-grown Espelette-type 'Gorria' hot pepper, use the supplied guidance—deep, well-drained 15–20 L container, one plant per pot—and check drainage before growth hides the surface. During flowering, inspect 'Gorria' foliage for pests, maintain airflow, and avoid excess nitrogen, which can favour leafy growth over flower set and fruit ripening. Follow the supplied harvest guidance—90–100 days after transplanting depending on conditions—while remembering that warmth and light still determine how quickly each fruit reaches its final stage. When 'Gorria' fruit begins colouring, handle it with gloves until the actual heat is known and label green and fully ripe harvests separately. Before the first autumn frost, move portable pots under protection or collect sound developed fruit, then remove diseased debris from the growing area.

Growing in containers

Container growing

Recommended pot size

Deep, well-drained 15–20 L container, one plant per pot

Growing 'Gorria' hot pepper in containers. For 'Gorria', choose a container matching this guide: deep, well-drained 15–20 L container, one plant per pot. Keep several drainage holes unobstructed. Set one established 'Gorria' plant at an appropriate depth and keep the stem clear of the rim and mulch. Good access around the pepper plant makes inspection and harvest easier, given its habit: vigorous, upright, branched, and productive. Check moisture daily during hot or windy periods, using pot weight and the root zone rather than a rigid schedule. At final planting, space the crop 40–50 cm between plants; leave sufficient space between rows for care and harvest; crowding extra plants reduces access. Feed at a modest labelled rate after watering. Excess nitrogen can delay flowering and ripening while encouraging leafy growth. The plant needs full sun; nearby walls or taller crops should not compromise it. Rotate the container when one side receives less light, but do not twist loaded stems against their support. Leave enough access around this pepper to inspect and cleanly harvest pendant, conical fruit, green then red at maturity. Guide stems through the support while they remain flexible, leaving enough room to water at soil level and reach every ripening cluster. As nights cool, let the rate of mix drying guide watering, and inspect leaf undersides before sheltering the container. Use clean shears where pulling could bend a branch, and collect sound developed fruit ahead of the first autumn frost. Isolate a plant brought indoors until pests are ruled out.

Growth and harvest

Size, flowering & harvest

Mature height

70 to 90 cm (27.6 to 35.4 in)

Width / spread

40 to 50 cm (15.7 to 19.7 in)

Flower color

White to greenish white

Foliage color

Green

Foliage type

Simple herbaceous foliage

Growth rate

Fast

Growth habit

Vigorous upright branched productive plant

Fragrance

Fruity, roasted aromas with progressive heat

Edible parts

Fruit

Bloom period

'Gorria' opens small flowers where leaves meet its stems. Check moisture before blaming poor set on fertility. For Espelette-type 'Gorria' hot pepper, those self-fertile blossoms precede fruit development. Keep treatments off petals and active pollinators. Gentle air movement helps Gorria pepper release pollen. Keep the root zone evenly moist during bloom. For 'Gorria', its flowering branches may shed buds during environmental stress. Water at soil level while flowers remain open. Secure Espelette-type 'Gorria' hot pepper before fruit weighs down flowering branches. Gorria pepper may also receive pollen-moving visits from insects.

Fruiting

Plants bear pendant, conical fruit that changes from green to red at maturity. Harvest green for a vegetal note or red for a more developed fruity, roasted profile. The exact heat of this selection is not published. Cut with clean scissors, then keep peppers cool or dry them completely. Discard fruit showing mould, rot, damage, or an unusual odour, and label every batch by colour and date.

Days to maturity

Approximately 90 to 100 days after transplanting, depending on growing conditions

Harvest

90–100 days after transplanting depending on conditions

Garden companions

Garden associations

Companion plants & uses

Companion plants

Espelette can grow alongside other sauce-garden ingredients, with tomatoes supported far enough away to preserve pepper light. Herbs intended for different moisture conditions are often easier to manage in separate pots. Leave a working gap for picking and inspecting fruit destined for drying. If several pepper cultivars are present, label each row and keep harvest containers distinct. Sharing a garden bed does not make a homegrown seasoning a certified regional product, and companion plants should not be credited with creating a particular protected flavour or production identity.

Plants to avoid

Avoid close rotations with tomatoes, eggplants, potatoes, and other peppers where soil disease or heavy pest pressure has occurred.

Garden use

'Gorria' hot pepper in the vegetable garden. Place this productive pepper in full sun with warm, freely drained soil and enough space to reach the fruit for repeated picking. Harden seedlings gradually and transplant after frost, when cold nights no longer threaten growth. A bed beside a heat-retaining wall can speed establishment; a roomy container is useful where the season ends abruptly because it can be moved under temporary cover. Add a stake early so branches carrying elongated red fruit remain accessible. Water deeply at the base as the upper soil begins to dry, maintaining steady moisture during flowering without keeping roots saturated. Compost and balanced fertilizer should support growth without excessive nitrogen. Harvest fruit as it reaches the desired red stage, using clean scissors rather than pulling. If peppers are intended for drying, keep each batch labelled and select only sound, fully coloured fruit. Good spacing and morning watering reduce leaf wetness, while regular inspection catches aphids, mites, and whiteflies before they spread. Remove weeds that obstruct airflow and collect fallen fruit. Before the first frost, pick mature peppers or protect a container overnight. Rotate peppers away from other nightshades where soil-borne disease has been a recurring problem.

Recipe and storage

Recipe idea

From garden to table

'Gorria' hot pepper in the kitchen. Gorria pepper flakes — Select fully red, sound fruit and wear gloves while handling it. Rinse, dry thoroughly, remove stems, and split the peppers lengthwise. Arrange them in a single layer on dehydrator trays without overlap. Dry at the appliance setting recommended for peppers until every piece is brittle rather than leathery; time varies with wall thickness and humidity. Let one piece cool, then bend it to confirm that it snaps cleanly. Grind only a small batch in a well-ventilated area, keeping your face away from airborne dust. Pulse to coarse flakes rather than a fine powder. Combine 10 mL flakes with 5 mL dried orange zest and 2 mL dried thyme for a fragrant finishing blend. Sprinkle it sparingly over eggs, beans, roasted squash, or grilled fish. Store the fully dry mixture in a clean labelled jar away from light and moisture. Discard any batch that softens, clumps, smells abnormal, or shows mould. Clean the grinder and work area carefully before other food preparation.

Wildlife and pets

Wildlife & precautions

Supporting wildlife

Espelette peppers provide occasional flower visits within a larger edible garden. They are not a substitute for a sustained sequence of flowering plants. Keep a separate herb or flower margin if beneficial insects are a priority, and leave enough room between that margin and the peppers to inspect leaves and harvest ripe pods.

Frequently asked questions

Is a Canadian-grown 'Gorria' harvest AOP Piment d'Espelette?

No. 'Gorria' is the reference variety associated with Piment d'Espelette, but the AOP protects a product made within a defined geographic area under a specific production standard. Growing these seeds in Canada can produce 'Gorria' peppers with fruity, roasted aromas and progressive heat; it does not automatically grant AOP Piment d'Espelette status to the harvest, powder, or sauces. For accurate identification, describe the fruit as Canadian-grown 'Gorria' peppers. Retain the selection label and avoid wording that suggests the harvested product carries a geographic certification it does not possess. This distinction protects customers from confusing the seed variety with the certified geographic finished product.

What is the difference between green and bright red fruit?

Gorria fruit is green while developing and red at maturity. Its pendant, conical form remains recognizable through the colour change. Harvest at the green stage if that is what you intend to use, or wait until the surface is fully red for the documented mature stage. The stated window is approximately 90 to 100 days after transplanting, but growing conditions influence the pace, and individual fruit will not all ripen together. Check firmness and soundness, then cut the stem instead of pulling on the upright, branching plant. Both stages are edible fruit from the same cultivar; bright red does not identify a separate variety. Treat the harvest as hot pepper: wear gloves for processing, avoid touching eyes or sensitive skin, wash tools and boards, and label stored peppers so they are not confused with similarly shaped sweet fruit.

How should 'Gorria' pepper be started in Canada?

Start Gorria pepper indoors so its long maturity window fits a Canadian season. Sow approximately 0.5 to 1 cm (¼ to ⅜ in) deep and keep the medium at 24 to 30 °C (75 to 86 °F). Germination is expected in 10 to 21 days. After emergence, give seedlings strong light and water without leaving the mix saturated. Transfer them to larger pots as required, then acclimate them gradually to direct sun, wind, and outdoor temperature changes. Plant out only after frost risk has ended. Allow 40 to 50 cm between plants and leave enough row room to reach the pendant fruit. A single plant also fits a deep, well-drained 15–20 L container. The listed maturity is approximately 90 to 100 days after transplanting, so prioritize a warm site where green fruit has time to turn red.

When should 'Gorria' pepper be harvested and stored?

Harvest Gorria fruit green for an earlier stage or wait until the pendant, conical peppers turn fully red at maturity. Begin checking in the stated 90- to 100-day period after transplanting, while allowing for temperature and plant condition. Clip stems rather than tugging on the upright branches. Refrigerate clean, dry fruit for short-term use. For a longer supply, freeze prepared portions or dry red peppers completely before sealing; residual moisture can spoil a stored batch. Gorria has fruity, roasted aromas with progressive heat, so wear gloves during extensive cutting and keep hands away from eyes. Label preserved peppers by cultivar and stage. Use bruised or split fruit promptly if sound, and discard anything soft, leaking, or mouldy before it enters storage.

Can Gorria be grown in a container?

Gorria is suitable for one plant in a deep, well-drained 15–20 L container. Choose a stable pot for the 70- to 90-cm plant and provide a stake or cage before pendant conical fruit loads the branches. Move it outdoors after frost danger, give it warmth and sun, then water thoroughly while letting excess escape. Check moisture regularly during summer, especially if wind dries the pot. Fruit begins green and turns red at maturity, with harvest listed around 90 to 100 days after transplanting. Label the container as an Espelette-type hot pepper and keep it separate from sweet red peppers. Gloves are useful during a large harvest or preparation. Regular picking and light branch support keep the upright plant accessible through its long ripening period.