Piquillo pepper : Pimiento del piquillo or pimiento de piquillo (in French, piquillo pepper) is a type of p (family of Solanaceae - Botanical name: Capsicum annuum), produced in Lodosa (in Navarre, Spain).
Although it is a plants Originally from South America, the Lodosa piquillo is an ecotype of the Piquillo variety, native to Navarra.
That produced in Spain is protected by the “Denominación de Origen Piquillo de Lodosa” (Denomination of Origin).
History of pimiento del piquillo: The origin of this pepper dates back to pre-Incan times and is located in South America. In his first voyage, Christopher Columbus brought South American peppers to Europe.
Over the years different varieties of peppers have been developed in Spain, one of which is the piquillo. This is the reason why its nationality is generally attributed to this country, in particular to the city of Lodosa where it is cultivated.
Between 1994 and 1996 seeds of this vegetable were exported to Peru, which were sown and harvested by Peruvian business leaders.
Characteristics pimiento del piquillo: The shape is triangular, not very large, about 7 cm in length, not too fleshy, hard skin and dark red color. There are green stripes along their flesh which are called entreverados and which, paradoxically, are more appreciated by the producers themselves for their use than by foreigners.
The particularity of this product lies in its form of preparation and in its packaging in boîtes ou jars de conserve.
Making pimiento del piquillo: Pimiento del piquillo de Lodosa is an annual herbaceous plant. Planted in nurseries, around May, it is transplanted into furrows on the growing land.
The harvest begins in mid-September and ends in November. Collection is done manually and in successive passages, collected at intervals of one week on average.
The production of pimiento del piquillo varies from one producer to another depending on their degree of mechanization, but all have a common characteristic: the peppers are peeled one by one without immersion in water or chemical solutions in order to to preserve all the natural organoleptic qualities of the pepper.
The pimiento del piquillo manufacturing process includes the following phases:
– When the peppers arrive at the factory they are placed in a hopper with water to remove impurities and foreign bodies from the fruit.
– Once cleaned, the pepper is put in a conveyor to be passed directly to the charcoal flame which consists of roasting them or cooked on a vegetable charcoal surface or by gas in a cylinder in which the pimiento must never come into contact with water, because they would lose thearoma and flavor.
– The process continues by removing the placental core from the pepper,peel and remove the seeds.
– Once the pepper is grilled and prepared, it is packaged naturally in a can or glass jar bearing thethe shipping label designation of origin “Pimiento del Piquillo de Lodosa” as well as the corresponding logo, adopted in 1987.
Intense red in color, it is fleshy, compact and consistent. Her chair is maintenance ; with flavor is sweet, no way acid ; he is sweet au Palace with an light and aftertaste de wire rack.
Culinary uses of pimiento de piquillo : It is generally prepared in garnish, stove (warmed up in a stove with a little bit of sucre, a little of sherry vinegar, salt et oil until sauce which comes off, thicken et caramelized) or also raw (with a littleolive oil extra virgin, salt et ail chopped finely).
We also accompany it with meat or with a tortilla de potatoes as well as fish blue.
Its preparation in the form of a garnish is very popular given the resistant characteristics of its skin which allows the use of any type of farces. We can stuff this magnificent and fleshy various piquillo peppers products : flange with some rice, tartare fish, cod and other fish, meat, cheese, etc.
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