MildC. annuumSpain
Piquillo pepper
Pimiento del Piquillo · Piquillo de Lodosa · Stuffed piquillo peppers
500Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Piquillo pep…
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Botanical data
Heat (SHU)500
SpeciesC. annuum
OriginSpain
Days to mature90
Plant height60–90 cm
Wall thicknessThick
Ripe colourred
YieldModerate
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourgreen
About this variety
The Piquillo pepper is a Spanish variety prized for its sweet, mild flavor and distinctive beak-like shape. Traditionally grown in Lodosa, Navarra, these peppers are hand-harvested and wood-fire roasted, giving them a smoky-sweet character. Their thick walls and triangular shape make them ideal for stuffing, earning them Protected Designation of Origin status in Spain.
Flavour profile
sweetsmokymildroasted
Culinary scores
Sauce
7/10
Drying
3/10
Pickling
4/10
Culinary uses
Primarily used for stuffing with bacalao, seafood, cheese, or meat and served as tapas. Also featured in sauces, salads, and as a garnish. The roasted, jarred form is most common outside Spain.
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Quick reference
Heat500 SHU
SpeciesC. annuum
OriginSpain
Days to ripe90
Ripe colourred
Best forSauce, Primarily used for stuffing with bacalao
Data confidence: 4/5. Sourced from community submissions and verified references. Suggest a correction