piquillos
Piquillos are a type of sweet, mild pepper that are widely used in Spanish cuisine, particularly in the region of Andalusia. They belong to the species Capsicum annuum and are commonly known in English as “sweet piquillo” or “fire pepper” due to their characteristic bright red color after ripening. The peppers are typically harvested when they have reached a deep orange‑red hue and before they become overly fibrous.
In cultivation, piquillos are grown in Mediterranean climates with warm, sunny summers and mild winters. They
Culinary uses for piquillos in Spain include stuffing the peppers with cheese, seafood, meat, or rice, as
Nutritionally, piquillos provide modest amounts of dietary fiber, potassium, and vitamin C. They also contain small