Piquillo pepper

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Piquillo
Piquillo Peppers.jpg
Stuffed piquillo peppers
SpeciesCapsicum annuum
OriginSpain
Heat Mild

The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".[1]

Preparation[edit]

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, despite their small size. They are then peeled and again grilled in a grill bar for extra flavour and texture then marinated with salt, pepper, and olive oil and then 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.

Nutrition[edit]

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.[2]

References[edit]

  1. ^ "Piquillo peppers". Gourmet Sleuth. Retrieved 23 February 2016.
  2. ^ "Piquillo Pepper". www.theworldwidegourmet.com. Retrieved 23 February 2016.