{"id":65775,"date":"2020-02-28T15:28:53","date_gmt":"2020-02-28T15:28:53","guid":{"rendered":"https:\/\/relaisgourmet.com\/p-for-piquillo\/"},"modified":"2026-03-30T18:57:44","modified_gmt":"2026-03-30T18:57:44","slug":"p-for-piquillo","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/en\/p-for-piquillo\/","title":{"rendered":"P for piquillo"},"content":{"rendered":"\n

This pepper is a member of the bell pepper family traditionally grown in Lodosa, Navarre, but originally comes from South America. Christopher Columbus brought it to Europe on his first voyage. Over time, several types of bell pepper developed in Spain, including the piquillo. <\/p>\n\n

The non-stinging pepper<\/strong><\/h2>\n\n

Although it’s a chili pepper, it doesn’t taste spicy at all. On the contrary, it’s mild and provokes no heat or tingling in the mouth. In fact, if you measure piquillo on the Scoville scale, it measures 500 to 1,000 Scoville heat units, making its heat almost undetectable. The piquillo is essentially a sweet bell pepper. Approximately 2.5 to 3 inches long, it turns bright red when ripe. The piquillo is recognized by its triangular shape and finely curved tip, resembling a bird’s beak – hence the name! <\/p>\n\n

How do you eat it?<\/strong><\/h2>\n\n

Like\nthe bell pepper, the piquillo has a thicker skin, which gives it a sweeter\ntaste when eaten raw. Piquillos can be cooked\nlike peppers, and taste much better when\ncooked or roasted. \n<\/p>\n\n

Typically,\npiquillo is marinated, fried or roasted. Because of its size and\nsubstance, it is most often used to prepare stuffed\npeppers. Alternatively, it can be used to complement the flavour of a\nsoup or sauce. \n<\/p>\n\n

The\npiquillo can be preserved in olive oil for a short time, but\nis also excellent if grilled over an open fire. \n<\/p>\n\n

Recipe\nsimple piquillo<\/strong><\/h2>\n\n

Below\nare the ingredients for a simple, yet delicious piquillo recipe.\n: \n<\/p>\n\n