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Pimiento Riojano: Difference between revisions
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|keywords= | |keywords=#peppers #pimientoriojano #fruits #fruit #magnesium #vegetables #tomatoes | ||
|description=Pimiento Riojano is a sweet pepper from the La Rioja region of Spain | |hashtagrev=12032020 | ||
|description=Pimiento Riojano is a sweet pepper from the La Rioja region of Spain | |||
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Pimientos Riojanos]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Pimientos Riojanos]] | ||
Pimiento Riojano is a sweet [[pepper]] from the La Rioja region of Spain. | Pimiento Riojano is a sweet [[pepper]] from the La Rioja region of Spain. | ||
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The [[peppers]] supplied must come from holdings and/or plots, cold stores and plants | The [[peppers]] supplied must come from holdings and/or plots, cold stores and plants | ||
located in the protected geographical area which produce peppers of the Najerano variety and are | located in the protected geographical area which produce peppers of the Najerano variety and are | ||
listed in the relevant register of the | listed in the relevant register of the Asociacion Profesional de Productores de Pimiento Najerano y Santo | ||
Domingoâ (Trade Association for Producers of Najerano and Santo Domingo Peppers). In addition | Domingoâ (Trade Association for Producers of Najerano and Santo Domingo Peppers). In addition | ||
to being subjected to their own checking systems, these holdings, plots, cold stores and plants | to being subjected to their own checking systems, these holdings, plots, cold stores and plants | ||
also have to undergo external checks carried out by the | also have to undergo external checks carried out by the Consejera de Agricultura GanaderÃa y | ||
Desarrollo Rural (Council for Agriculture, Stockfarming and Rural Development) with the help of | Desarrollo Rural (Council for Agriculture, Stockfarming and Rural Development) with the help of | ||
technicians from the Instituto de Calidad Agroalimentaria de La Rioja (ICAR) (La Rioja Food-Quality | technicians from the Instituto de Calidad Agroalimentaria de La Rioja (ICAR) (La Rioja Food-Quality | ||
Institute) or by an External Inspection and Certification Body employed by the Association and | Institute) or by an External Inspection and Certification Body employed by the Association and | ||
recognised by the competent authority ( | recognised by the competent authority (Consejera de Agricultura, Ganadera y Desarrollo Rural del | ||
Gobierno de La Rioja â Government of the Rioja Ministry of Agriculture, Stockfarming and Rural | Gobierno de La Rioja â Government of the Rioja Ministry of Agriculture, Stockfarming and Rural | ||
Development) as complying with standard UNE EN 45.004, with a view to verifying that the | Development) as complying with standard UNE EN 45.004, with a view to verifying that the | ||
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All the [[peppers]], whether intended for consumption in the fresh state or for | All the [[peppers]], whether intended for consumption in the fresh state or for | ||
processing, are grown on plots or holdings listed in the register of the | processing, are grown on plots or holdings listed in the register of the Asociacion Profesional de | ||
Productores de Pimiento Najerano y Santo Domingoâ and are processed and packaged at cold stores or | Productores de Pimiento Najerano y Santo Domingoâ and are processed and packaged at cold stores or | ||
plants listed also in that register. Hence, in order to safeguard quality and guarantee the traceability | plants listed also in that register. Hence, in order to safeguard quality and guarantee the traceability | ||
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Moreover, the reputation which the Pimiento Riojano has enjoyed and continues to enjoy in our | Moreover, the reputation which the Pimiento Riojano has enjoyed and continues to enjoy in our | ||
Autonomous Community and throughout the country is attributable to its age-old culinary use. All | Autonomous Community and throughout the country is attributable to its age-old culinary use. All | ||
the dishes described as | the dishes described as a la Riojana are based on the chilindrn (a mixture of [[tomatoes]] and | ||
[[peppers]]). The | [[peppers]]). The chilindrn has also contributed in Rioja towards the development of the canning | ||
industry. Canned [[peppers]] evoke the characteristic smells of our villages, the penetrating aroma of | industry. Canned [[peppers]] evoke the characteristic smells of our villages, the penetrating aroma of | ||
grilled [[peppers]] outside the doorways of houses, the painstaking work of roasting, peeling, stuffing | grilled [[peppers]] outside the doorways of houses, the painstaking work of roasting, peeling, stuffing | ||
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are decked with strings of [[peppers]] drying in the sun. | are decked with strings of [[peppers]] drying in the sun. | ||
In the | In the Practicn, it says that Rioja's reputation for growing [[peppers]] is well-deserved. Also in 1929, | ||
Doctor Thebussem referred to Najera peppers âas one of the tastiest warm dishes in Spainâ and to | Doctor Thebussem referred to Najera peppers âas one of the tastiest warm dishes in Spainâ and to | ||
Rioja peppers generally âas one of the food products Spain can display with success (in his | Rioja peppers generally âas one of the food products Spain can display with success (in his | ||
opinion) at national and provincial exhibitionsâ. | opinion) at national and provincial exhibitionsâ. | ||
The mean average temperature of 13,9 | The mean average temperature of 13,9 °C, high luminosity (2,238 hours of sunshine), | ||
virtual absence of spring frosts and gradually rising temperatures as spring progresses favour a | virtual absence of spring frosts and gradually rising temperatures as spring progresses favour a | ||
slow ripening process in the Rioja [[pepper]], giving rise to a gradual increase in carotenoids and | slow ripening process in the Rioja [[pepper]], giving rise to a gradual increase in carotenoids and | ||
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The Mediterranean climate, moreover, is ideal for the development of this crop since, on the one | The Mediterranean climate, moreover, is ideal for the development of this crop since, on the one | ||
hand, temperatures are generally above 15 | hand, temperatures are generally above 15 °C during the development of the flower buds, | ||
preventing any malformations and, on the other hand, the absence of large variations in | preventing any malformations and, on the other hand, the absence of large variations in | ||
temperature (difference between maximum day and night temperatures) prevents growth | temperature (difference between maximum day and night temperatures) prevents growth | ||
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Reference: '''[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2003:228:0005:0008:EN:PDF The European Commission]''' | Reference: '''[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2003:228:0005:0008:EN:PDF The European Commission]''' | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
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