Why You’ll Love This

Piparras offer the rare pleasure of a pickled pepper that is lively but not punishingly hot. They are slender, tender, slightly sweet, and pleasantly tangy, with just enough peppery warmth to sharpen a plate of rich or salty foods.

What Makes It Special

These Basque-style peppers are packed in a simple brine of water, vinegar, salt, citric acid, and ascorbic acid. Their mild character makes them exceptionally versatile, while the long, elegant shape adds visual appeal to tapas boards and cocktails.

Perfect Pairings

Pair them with anchovies, tuna, smoked fish, jamón, salami, Manchego, olives, boiled eggs, potato salad, vermouth, Txakoli, or fino sherry.

Serving Ideas

Make a classic Gilda by skewering a piparra with an anchovy and olive. Serve them whole with charcuterie, chop into tuna salad, add to burgers and sandwiches, or use as a bright garnish for martinis and Bloody Marys.

About the Producer

Regalis curates specialty ingredients for chefs and serious home cooks, sourcing distinctive products that bring restaurant-quality flavor and character to the pantry.

Tasting Notes: Mild pepper, gentle sweetness, vinegar tang, subtle heat, crisp-tender texture

Country: Spain