Pimientos

Pimientos or Pimento is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties.

History

Pimientos were originally grown in Spain, and are now produced in several countries including the United States, where they are used in a variety of dishes and commercially canned. The term "pimiento" is Spanish for "pepper". The pimiento has one of the lowest Scoville scale ratings of any chili pepper.

Uses

Pimientos are commonly used in the cuisine of the Southern United States, the Mediterranean, and in Eastern European dishes. They are often stuffed with cheese or meat for tapas, used for making pimiento cheese, and for flavoring pimiento loaf. They are also frequently used as a topping for a variety of dishes and are a key ingredient in paprika.

Cultivation

Pimientos are typically harvested in the late summer and early fall. They require a long, hot growing season. The plants are usually started indoors and then transplanted to the garden after the last threat of frost has passed. Pimientos are relatively easy to grow and are often grown in home gardens.

Nutritional Value

Pimientos are rich in vitamins A and C, and also contain significant amounts of dietary fiber and vitamin B6. They are low in calories and contain no fat.

See Also

• Chili pepper
• Paprika
• Capsicum annuum
• Spanish cuisine
• Southern United States cuisine

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