Looking for some Heirloom varieties

[meatfreak 500]

Hi everyone, I'm looking for some Spanish Heirloom varieties. I know this is an Italian forum but let's give it a try since I have been looking for these for an couple of years now

 

Pimento Bola

Ocal

Jaranda

Jariza

Guindilla

I have all kinds of varieties to trade with such as Habanero's and Jalapeno's.

[Lonewolf 18,126]

Sorry, I've no seeds of these varieties.

 

Guindilla is a generic term, like "peperoncino" or "chile pepper", but there are some typical "guindilla" in the Basque cuisine, such as "Guindilla de Ibarra"

I ate them in Spain and I asked some fresh fruits to the chef; unfortunately they are used immature (green) so he gave me some green fruits; no seed was viable

[Laelia 4,492]

Ocal, Jaranda, Jariza, Bola.. if I'm not mistaken, these are used to make "Pimenton de la Vera". I have two of those, extracted from two DOP smoked peppers (the seeds still have a beautiful smoky taste!), but the person who gave me that as a gift could'n tell me much more than what they're used for, and that they are traditional however, they germinated beautifully, and they were sent to me directly from an old spanish man.
If it's still fine for you to check them out as they grow and give them the appropriate name later on, I have them.

[meatfreak 500]

Sorry, I've no seeds of these varieties.

 

Guindilla is a generic term, like "peperoncino" or "chile pepper", but there are some typical "guindilla" in the Basque cuisine, such as "Guindilla de Ibarra"

I ate them in Spain and I asked some fresh fruits to the chef; unfortunately they are used immature (green) so he gave me some green fruits; no seed was viable

 

Thanks for looking and the information, Claudio. I found some dry/smoked Jaranda and some Guindilla type but the chance that the seeds will germ is low. The person I bought them from couldn't tell if they were dry/smoked with heat. Gonna try all the seeds I got from it nonetheless Did it last year with seeds from an dried Puya pod and that worked out well. It's odd there isn't much information about these varieties as they look like old Heirloom varieties to me.

 

Ocal, Jaranda, Jariza, Bola.. if I'm not mistaken, these are used to make "Pimenton de la Vera". I have two of those, extracted from two DOP smoked peppers (the seeds still have a beautiful smoky taste!), but the person who gave me that as a gift could'n tell me much more than what they're used for, and that they are traditional however, they germinated beautifully, and they were sent to me directly from an old spanish man.

If it's still fine for you to check them out as they grow and give them the appropriate name later on, I have them.

 

Your right and also the Jeromin which I should get seeds from very soon. They seem like varieties that are impossible to maintain. Is it because of the fact they are being used in the powder... I don't know. I would love to give those a try next season and see how they grow out. They germinated when you sow them, did you happen to have pictures of the plant/pods?

[Laelia 4,492]

Unfortunately not but these chiles are traditionally smoked near a warm fireplace, so the seeds are usually viable (and pleasantly smoky smelling lol).. Mine germinated perfectly (all 8 sprouted), so why shouldn't yours?

Be positive!

[Trinidad_Dog 674]

speak with chiliriot he lives in Spain

[meatfreak 500]

speak with chiliriot he lives in Spain

 

Thanks, will give him an PM

[Trinidad_Dog 674]

 

Thanks, will give him an PM

Now he is in Italy to the relativies and friends, he returns at home next week end.