Piquillo
Stuffed piquillo peppers
Species	Capsicum annuum
Origin	Spain
Heat	Mild

The piquillo pepper (pimientos del piquillo in Spanish^[1]) is a variety of chili pepper known for having a sweet taste with little to no heat. The fruits are about 7 cm long and grow productively in pots. They are traditionally grown in Northern Spain near the town of Lodosa. The name ‘piquillo’ is derived from the Spanish word for "little beak".^[2]

Typically, the peppers are hand-picked during two harvest seasons between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour, more akin to bell peppers than chilli peppers. The peppers are then peeled and grilled in a grill bar, then marinated with salt, pepper, and olive oil.^{[citation needed]} Finally, they are de-seeded by hand and packed into jars or tins. Piquillo peppers are often stuffed with meat, seafood, or cheese, and served as tapas across Spain.^[1]

Piquillo peppers are high in fiber and vitamins C, E, A, and B. In particular, their vitamin C content is very high, comparable to citrus fruits.^[3]