Characteristics, cultivation and care of the Najerano pepper

Najerano peppers are a variety that belong to the Nájera region. They have a classification by the protected geographical indication such as the Rioja pepper, which includes the Najerano pepper, which is generally grown in the valleys of the Rioja baja, media and Rioja alta region, and which in turn, It is marketed both as a fresh product and as a preserve.

They are a very typical product and are usually used as one of the main ingredients in the dishes of Rioja meals that can be consumed in Nájera, as well as in the Santo Domingo de la Calzada region. The history of its consumption comes from the 19th century.


This is a vegetable that has a shape similar to a cone that ends in a beak, the surface of this pepper is rough and has fine flesh.

In general, the pepper is made up of about two or three faces that have a total length of between about 16 to about 18 centimeters, the thickness of its skin usually ranges from 6 to 8 millimeters.

This product usually has a red color and also a little green with some shades of dark red and it is not common for its flavor to be spicy.

Its collection takes place during the months of June and August, with a certain probability of being extended until it reaches the months of October and November. The properties of the land of the Rioja valleys have organoleptic characteristics that are quite typical for these vegetables.

Those peppers that are used for the commercialization of preserves, need to follow a fairly defined process. They are not immersed in water and are packaged in their own juices that are released in the process of making canned food.


Sowing can be carried out by broadcasting or also mechanically on the tuba substrate in trays made of polyethylene.

If the plant is kept in the seedbed for a short time, the pepper will be of higher quality and will have a greater weight.

Land preparation

It is necessary to prepare the land taking into account the state of the soil, the weather conditions, the pH, as well as the balance of the nutrients found in the soil and also the sowing time, in this way, it is ensured the best development for the pepper.

Planting the plants

This process must be carried out when the average daytime temperatures exceed 10 ° C, and can be carried out starting from the bare root or with a root ball, being manual or in its mechanized difference.


This must be done bearing in mind the extraction of said crop, the nutritional status of the plant, the fertility of the soil, as well as the contributions affected by some other way in order to maintain the balance, as well as the levels of the nutrients in the soil and in the plant.

On the other hand, the contribution of nutrients can be done directly in the soil or through spraying and the organic matter must be added correctly and fermented.


The water dose has to be adjusted to the needs of the plants in the cultivation field in such a way that there are very few losses due to percolation, evaporation or runoff, likewise, it is also necessary to avoid excess humidity as it can cause very negative effects on plants.

Remove weeds

For weed control as well as for diseases, it is advisable to use some cultural method that can reduce the infectious potential that the soil can have.


This is a task that is carried out when the physical, organoleptic and chemical characteristics of the pepper are adjusted to a parameter that indicates the appropriate moment. On the other hand, this is a collection that must be done manually and with great care.


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