Pimento

Pimento, also called pimiento, is a cultivar of the sweet pepper species Capsicum annuum. The fruit is small and heart-shaped, typically 3 to 7 centimeters long with thick flesh. It is green while immature and ripens to red, although some varieties may also display orange or yellow tones. The flavor is mild and sweet, with little to no heat.

Pimentos are used in a variety of culinary contexts. Fresh, they can be sliced into salads or roasted. Commercially, the bright red flesh is often canned or jarred as pimentos and used to flavor and garnish dishes. The best-known application is as a stuffing for green olives, where the pimento’s soft, sweet flesh fills the hollow olive. Pimento is also a hallmark ingredient in pimento cheese, a cheese-and-pepper spread popular in the United States.

Cultivation and nutrition: Pimento peppers are warm-season crops grown in temperate to tropical regions. They require full sun, well-drained soil, and protection from frost. Plants are typically started indoors and transplanted after the danger of frost. Harvest occurs when the fruit reaches its mature red color. Nutritionally, pimentos provide vitamin C and vitamin A (from carotenoids) and are low in calories, making them a nutritious addition when included as part of a balanced diet.