The peppers from Senise are produced in the provinces of Potenza and Matera.
It is harvested from August to September and then impaled on long chains and slowly dried in the sun.
The flesh is very thin and this is why this Pepper type dries very quickly. The peppers can be eaten fresh, dried or ground into powder as a spice. Since the pepper powder has the same color saffron, it is also called "zafarano" in dialect.