Guindilla

Guindilla is a common name in Spanish for certain long, slender hot chili peppers of the species Capsicum annuum. The term covers several cultivars and is used for fresh peppers as well as those preserved in vinegar or oil. In Spanish cuisine, guindillas are valued for their thin flesh, crisp texture, and varying heat, which can range from mild to moderately hot depending on the cultivar. The fruit is typically elongated and tapering, often 5 to 10 centimeters in length, and may be green when unripe and red, yellow, or green when mature, depending on the variety.

In Spain and other Iberian-influenced regions, guindillas are especially associated with tapas. A popular preparation is guindillas en vinagre, pickled peppers served as a condiment or accompaniment to fish, meat, and cheeses, commonly paired with anchovies or olives. They are also used fresh in salads, stews, and sauces, or dried and ground as a pungent seasoning in some dishes.

Cultivation and distribution vary by region, but guindillas are well suited to warm, sunny climates with well-drained soil. Spain is a notable producer, along with other Mediterranean countries and some regions of the Americas that cultivate long, slender chiles. The term can also be used more broadly in some regions to refer to slender hot peppers in general, with local varieties supplying distinct heat levels and flavors.