Piquillo pepper organic seeds

The 'Piquillo' pepper, originating from the Navarre region in Spain, is a variety known for its mild flavour and specific culinary use. Small and rather triangular, the fruit measures between 7 and 10 cm long and takes on a bright red hue when ripe. Its fine and bitter-free flesh is sought after. Appreciated for its melting texture and slight smoky note when grilled, the 'Piquillo' has become an emblematic product of Spanish gastronomy. It benefits from a Protected Geographical Indication (PGI) when grown in certain areas, notably in Lodosa, thus guaranteeing its origin and quality.

In the kitchen: the Piquillo is mainly used grilled to remove its skin, which enhances its natural sweetness. It is then preserved in oil or vinegar, or stuffed with various ingredients such as cheese, meat, or vegetables. This pepper is also highly prized to accompany meat and fish dishes, or to be served alone as tapas.

Cultivation-wise, the 'Piquillo' pepper prefers hot and sunny climates. Sow under cover from February to May, then they are transplanted into open ground or pots after the last frosts. A mature plant reaches approximately 60 cm in height. Full sun exposure and well-drained soil are essential to ensure a bountiful harvest from July through autumn. Easy to grow under appropriate conditions, it is suitable for vegetable gardens and container gardening on balconies.

Peppers, close relatives of chillies, stand out for their absence or very low content of capsaicin, the substance responsible for spiciness. Belonging to the Solanaceae family, this plant is perennial in tropical climates but is grown as an annual in our latitudes, unless placed in a pot and overwintered. It produces small white or mauve flowers. Provide it with sun, warmth, and rich soil amended with about 3 kg of compost per square metre.

The pepper is a versatile vegetable fruit, consumed raw in salads, grilled, stuffed, or incorporated into preparations like ratatouille. Harvesting is done based on the variety's colour at ripeness, by gently cutting the stem to extend its shelf life. Peppers can be kept for several days in the refrigerator, but there are other methods to prolong their shelf life: drying (in the sun, in the open air, or in the oven), marinating in oil or vinegar, pureeing, or freezing, after thorough cleaning.

To protect your plants, plant radishes nearby: they help repel red spiders.