Piquillo chile peppers, also known as the "little beak pepper", originated in the Navarra province in the northern Basque region of Spain. A fun side fact, Pamplona is the capital of Navarra, is famous for its annual running of the bulls. The short and stubby pods of the Piquillo are usually always harvested red and tend get sweeter at the very end of the ripening process. Piquillo chile peppers can have some heat but that heat is rarely negligible. For some reference, the maximum level of heat is often milder than that of the mildest Poblano. The primary use of the Piquillo is for cooking. But prior to that cooking the piquillos are usually processed first by being fire roasted, peeled, and jarred.

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30 seeds for $3.99

  

Some Piquillo facts..

• Origin:  Navarra, Basque Country, Spain
• Species: Capsicum annuum
• Scoville heat units:  500 to 1,000 SHU
• Heat relative to a Jalapeño:  0 to 40 times milder
• Primary use:  cooking