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piquillo pepper
The piquillo pepper is a variety of chili, capsicum annuum, having a sweet taste with no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".〔http://www.gourmetsleuth.com/Dictionary/P/Piquillo-peppers-5614.aspx〕
== Preparation ==
Typically, the peppers are hand picked during two harvests 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, despite their small size. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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