Piquillo pepper

Piquillo pepper is a variety of chili pepper (Capsicum annuum) that is traditionally grown in Northern Spain's Navarre region. The name "piquillo" means "little beak" in Spanish, referring to the pepper's distinctive pointed shape.

Cultivation

Piquillo peppers are harvested in the fall. After being picked, they are roasted over embers, which gives them a sweet, spicy flavor. The peppers are then peeled and de-seeded by hand, before being packed into jars or tins. This process preserves the peppers and enhances their flavor.

Culinary uses

In Spanish cuisine, piquillo peppers are often stuffed with meat or seafood and served as a tapas dish. They can also be used in salads, or pureed and used as a base for sauces. Their sweet, slightly spicy flavor makes them a versatile ingredient in a variety of dishes.

Nutritional value

Like all chili peppers, piquillo peppers are rich in vitamin C and other antioxidants. They also contain capsaicin, a compound that has been shown to have a variety of health benefits.

See also

• List of Capsicum cultivars
• Spanish cuisine
• Tapas

‎