Piquillo Pepper

The Piquillo pepper is a mild Spanish heirloom chili from the Navarra region, prized for its sweet, smoky flavor and distinctive triangular shape resembling a little beak. Traditionally fire-roasted over embers and preserved in jars, it serves as a versatile staple in tapas, stuffing, and sauces with subtle heat of 500-1,000 Scoville units.

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.