Piquillo

Piquillo refers to a specific type of sweet pepper that originates from the Valles del Arzobispo area in the province of Burgos, Spain. The peppers are typically small, about 3 to 4 centimeters in length, and have a bright red, orange or yellow hue when ripe. Historically, the cultivation of piquillo peppers has been a distinctive part of the local agrarian tradition, with the region known for producing high-quality produce that is deeply integrated into Spanish gastronomy.

The peppers are harvested when they are firm and bright in color, then cured through a traditional drying method that involves leaving them in a well-ventilated area for several weeks. After drying, the seeds are removed and the peppers are boiled and peeled to remove the skin, resulting in a tender and sweet flesh that is well suited for canning. Canned piquillo pepper halves are widely exported and are often used as a garnish, a pizza topping, a stuffing for poultry, or a component in sauces and tapenades. The pepper’s mild flavor and distinctive texture contribute a sweet, slightly smoky note to dishes while providing a bright pop of color.

Nutritionally, piquillo peppers are an excellent source of vitamin C, vitamin A, and several antioxidants, as well as low in calories and free of sodium. They are also marketed as "preserved in olive oil," which can mildly increase the fat content. In addition to culinary uses, piquillo peppers have been examined for potential health benefits in antioxidant studies and food technology research. The pepper’s distinctive flavor profile and long shelf life have made it a staple in Mediterranean and international cuisine.