PIQUILLO PEPPERS, A SWEET TOUCH

Piquillo peppers, sweet, smoky, and full of character, add a unique touch to any dish with their unmistakable flavor and smooth texture.

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Piquillo peppers originate from the Navarra region of Spain, where they have been cultivated and appreciated for centuries. Their name comes from their conical, pointed shape, resembling a small "beak." These peppers are known for their characteristic sweet flavor with a slight smoky touch, resulting from the traditional wood-roasting process before packaging. Over time, their popularity grew, making them an essential ingredient in Spanish cuisine.

In Spanish cooking, piquillo peppers stand out for their versatility. They are often served stuffed with meat, seafood, or cheese, taking advantage of their soft and meaty texture, which makes them perfect for absorbing flavors. They are also used in sauces, garnishes, and tapas, adding a sweet and smoky nuance to dishes. One of their most appreciated preparations is candied piquillo peppers, where they are slowly cooked with sugar, vinegar, and olive oil until they achieve an even silkier texture and a more intense flavor. This version enhances their natural sweetness and pairs perfectly with cheeses, meats, and fish, or even as part of a sophisticated tapa.

Beyond their traditional use, piquillo peppers have transcended borders and become part of international cuisine. They are valued for their vibrant color, well-balanced flavor profile, and versatility in pairing with meats, fish, and even vegetarian recipes. Whether in salads, tortillas, or as a complement to Iberian meats, this ingredient remains a symbol of Spain's rich culinary heritage, adding authenticity and depth of flavor to any dish.

Piquillo peppers