The Piquillo Pepper
The Great Piquillo Pepper from Hot Sauce Survey
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Images Sourced from the Piquillo pepper Wikipedia Record.
| Pepper Name | Piquillo Pepper |
|---|---|
| Pepper Cultivar | Currently Unknown |
| Wikipedia Summary | The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. 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. They are then peeled and again grilled in 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. |
| Scoville Low | 500 |
| Scoville High | 1,000 |
| Scoville Median | 750 |
| Wikipedia Link | WikiPedia Link |
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| Date Added | 1 Year, 1 Month Ago |
| Date Last Updated | 1 Year Ago |
| Contributor | HotSauceSurvey |
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