Piquillo pepper
{{Short description|Species of chilli pepper}}
{{Infobox cultivar
| name = Piquillo
| image = Piquillo Peppers.jpg
| image_caption = Stuffed piquillo peppers
| origin = Spain
| species = Capsicum annuum
| cultivar =
| module = {{Infobox pepper
| embed = yes
| heat = Mild
| scoville =
}}
}}
The piquillo pepper is a variety of chili, Capsicum annuum known for having a sweet taste with little to no heat. The fruits are about 7 cm long and thrive in pots that are traditionally grown in Northern Spain near the town of Lodosa. The name ‘piquillo’ is derived from the Spanish word for "little beak".{{cite web|url=http://www.gourmetsleuth.com/Dictionary/P/Piquillo-peppers-5614.aspx|archive-url=https://web.archive.org/web/20100205172602/http://www.gourmetsleuth.com/Dictionary/P/Piquillo-peppers-5614.aspx|url-status=usurped|archive-date=February 5, 2010|title=Piquillo peppers|work=Gourmet Sleuth|date=|author=|accessdate=23 February 2016}}
Preparation
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. The peppers 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
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.{{cite web|url=http://www.theworldwidegourmet.com/produits/piquillo-pepper|archive-url=https://web.archive.org/web/20120408075522/http://www.theworldwidegourmet.com/produits/piquillo-pepper|url-status=usurped|archive-date=April 8, 2012|title=Piquillo Pepper|author=|date=|website=www.theworldwidegourmet.com|accessdate=23 February 2016}}
References
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