Piquillo pepper
Species of chilli pepper
From Wikipedia, the free encyclopedia
The piquillo pepper (pimientos del piquillo in Spanish[1]) is a variety of chili pepper known for having a sweet taste with little to no heat. The fruits are about 7 cm long and grow productively in pots. They are traditionally grown in Northern Spain near the town of Lodosa. The name ‘piquillo’ is derived from the Spanish word for "little beak".[2]
| Piquillo | |
|---|---|
Stuffed piquillo peppers | |
| Species | Capsicum annuum |
| Origin | Spain |
| Heat |  Mild |
Typically, the peppers are hand-picked during two harvest seasons between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chilli peppers. The peppers are then peeled and grilled in a grill bar, then marinated with salt, pepper, and olive oil.[citation needed] Finally, they are de-seeded by hand and packed into jars or tins. Piquillo peppers are often stuffed with meat, seafood, or cheese, and served as tapas across Spain.[1]
Piquillo peppers are high in fiber and vitamins C, E, A, and B. In particular, their vitamin C content is very high, comparable to citrus fruits.[3]
