Piquillo peppers

Piquillo peppers are a variety of chili pepper hailing from the Navarra region of northern Spain. The name "piquillo" translates to "little beak" in Spanish, referring to their distinctive pointed shape.

Cultivation

Piquillo peppers are traditionally grown in the Navarra region, where the unique climate and soil conditions contribute to their distinctive flavor. They are typically harvested in late summer and early autumn. After harvesting, the peppers are roasted over open fires to remove the skin and seeds, a process that also imparts a smoky flavor.

Culinary Uses

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

Nutritional Value

Piquillo peppers are rich in vitamin C and vitamin A, and also contain significant amounts of fiber, iron, and potassium. They are low in calories and virtually fat-free.

Preservation

Piquillo peppers are often preserved in jars or cans for use throughout the year. The peppers are typically packed in their own juices, with no additional preservatives or additives.

See Also

• Spanish cuisine
• Chili pepper
• Tapas

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