Author: Aurther

Piquillo peppers are zero heat specialty small red peppers, hand harvested by artisanal farmers in the Navarre region of northern Spain. The peppers, also known as Piquillo de Lodosa, Pimiento del Piquillo or little beak, speaking of the lightly curved tip, are bright red when ripe, very flavorful with a touch of spicy sweetness. Indigenous to Spain and long a part of Spanish cuisine, Piquillo peppers are now jarred whole for far flung destinations such as the United States, straight out of their home town of Lodosa and surrounding areas.

Jimmy Nardello peppers are an Italian open-pollinated heirloom sweet pepper variety introduced to the United States in 1887. The peppers are a sweet frying type with Scoville Heat Units of 0. Jimmy Peppers are thin-walled, have a curved shape with a tapering end and mature with a fire-engine red color. Other common Jimmy Nardello pepper names are Nardello Sweet, Jimmy Peppers, Jimmy Nardello Sweet Peppers and Jimmy Nardello’s Sweet Italian Frying.

Sweety Drop peppers are a very small heirloom pepper type originating in Peru, South America. They characteristically resemble teardrops in shape. The peppers have a flavor profile characterized by sweet and tangy taste with a hint of spice. They are mostly known and sought-after for their sugar-like sweetness. 

Cascabella peppers are 2 inch long tapered and conical shaped wax-type heirloom hot peppers which are often eaten fresh or pickled. They range between 1500 to 4000 units on the Scoville heat scale. Whilst they turn red when ripe, they are mostly consumed cream-yellow before turning cherry-red or bright red. Cascabella peppers are a high yielding, type of Hungarian Hot Wax pepper, easy to grow and popular with home gardeners.