Pemento

Pemento is a term used in several languages to denote a pepper fruit, most often a sweet Capsicum annuum variety. In English and in many culinary sources, pemento is an alternate spelling of pimento or pimiento, referring to the mild, sweet pepper whose red flesh is used fresh, canned, or pickled. The word is also used in Caribbean English to refer to allspice, the dried berries of Pimenta dioica, which is unrelated to peppers. Context is therefore important to distinguish between the pepper and the spice.

Pimento peppers are typically small to medium-sized, with thin walls, and they mature from green to red, though some cultivars remain green or yellow. They have a mild, sweet flavor and a crisp texture. In cuisine, the fruit is eaten fresh in salads, roasted, or stuffed. The ripe red fruit is commonly used for pimiento cheese in the United States and for stuffing olives in Mediterranean and Iberian dishes.

Cultivation and distribution: Pimento peppers are grown in warm climates with long growing seasons. Major producers include Spain, Portugal, Turkey, the United States, and other Mediterranean and Central American regions. They prefer well-drained soil and full sun. Post-harvest handling includes washing, curing, and packaging; fresh peppers store best refrigerated for about one to two weeks and can be frozen for longer storage. Nutritionally, pimento peppers provide vitamin C, fiber, and various phytochemicals.