Piquillo Pepper

Sweet and tangy with smoky undertones when roasted; succulent and savory-sweet when cooked, more akin to bell peppers than hot chilies.

Piquillo peppers, botanically Capsicum annuum, are small, vibrant red chilies native to the Lodosa area of Navarra in Northern Spain, where they are hand-harvested and known locally as 'red gold.' Measuring about 3 to 4 inches long with a flat triangular form that tapers to a pointed tip, they feature thick walls and a succulent texture. When raw, they offer a sweet, tangy taste with fruity notes and very little heat, but roasting over embers develops deep smoky, savory-sweet undertones that set them apart from ordinary bell peppers. These peppers are traditionally peeled after roasting, often marinated in olive oil, salt, and herbs, then packed into jars or tins for year-round use. In Spanish cuisine, they excel in tapas, stuffed with cheeses, meats, seafood, or rice, and appear in salads, stews, purées, sauces, and sandwiches. Their mild profile (500-1,000 SHU) makes them approachable, with heat nearly undetectable yet providing subtle complexity. Culturally significant with Protected Designation of Origin (PDO) status as Pimientos del Piquillo de Lodosa, they support local economy and heritage. Nutritionally, they are rich in fiber, vitamins C (comparable to citrus), A, E, and B, while low in calories. Plants grow productively in pots or gardens up to 3 feet tall, thriving in full sun with consistent moisture. Substitutes include roasted red bell peppers or other mild sweet varieties for similar flavor and texture.

Originating from the Navarra region of Northern Spain near Lodosa, Piquillo peppers have been cultivated for generations as a cultural and economic staple. Hand-picked during two harvest periods, they are traditionally roasted over open embers or wood fires, peeled, and preserved, earning the local nickname 'red gold.' Protected by European PDO status as Pimientos del Piquillo de Lodosa, only peppers from this specific area qualify, preserving authenticity much like other regional specialties. Their versatility and mild sweetness have made them a beloved ingredient in Spanish gastronomy for tapas and beyond.