The piquillo pepper is a variety of chili C.Annuum, sweet taste with no heat, fruits abt. 7 cm long, good for growing in pots, traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".
Typically, the peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chile peppers, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood or cheese, and served as tapas.
Piquillo peppers are high in Fiber, and Vitamins C, E, A, and B. In particular, their Vitamin C content is very high, comparable to a citrus fruit.
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