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]
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]
References
- ^ a b Roden, Claudia (2012). The Food of Spain: A Celebration. London: Michael Joseph. p. 62. ISBN 978-0-718-15719-7.
- ^ “Piquillo peppers”. Gourmet Sleuth. Archived from the original on February 5, 2010. Retrieved 23 February 2016.
- ^ “Piquillo Pepper”. www.theworldwidegourmet.com. Archived from the original on April 8, 2012. Retrieved 23 February 2016.