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La Fragua piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain and its name is derived from the Spanish for little beak.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and 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.
| Ingredients: Piquillo peppers, water, sugar, salt, acidulant: E-330, firming agent: E-509, |
| Net Weight: 410g |
| Best Before: See label |
| Country of Origin: Spain |
| Usage: Ready to eat |
| Region: La Rioja |
| TYPICAL VALUES | Per 100g |
| Energy KJ | 159KJ |
| Energy kcal | 38Kcal |
| Fat | 0.3g |
| of which saturates | 0.0g |
| Carbohydrate | 7.9g |
| (of which sugars) | 6.1g |
| Fibre | 2.0g |
| Protein | 1.0g |
| Salt | 0.5g |
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