The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with little to 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.

[1] Typically, the peppers are hand-picked during two harvest seasons between September and December.

They are then peeled and again grilled in a grill bar for extra flavour and texture then marinated with salt, pepper, and olive oil and then 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.

In particular, their vitamin C content is very high, comparable to a citrus fruit.