Piquillo pepper

Piquillo

What it is

Grown around Lodosa in Navarre and roasted over wood embers, never water or steam — the char is peeled off by hand and the pepper is never washed, so none of the smoke is lost. The name means little beak, for its pointed tip.

In the kitchen

They come ready to eat in the jar. Stuff them with brandade or goat's cheese and warm them through — cooking them further is wasted work.

Goes with

Olive oil Garlic Cod Goat cheese Ibérico ham Paprika Almond Sherry vinegar

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Albacore Rubia Gallega old-cow beef Cecina de León Lomo embuchado Salt cod Bella di Cerignola olive

In season alongside

Prickly pear Nashi pear Japanese tilefish (amadai) Arbutus berry Bettarazuke Black Krim tomato

Something wrong here, or missing? Tell us