Spanish pepper varieties can be both exciting and a little confusing for the uninitiated but fear not! Here’s our 101 on these key ingredients from Spain, and how they can be used in recipes
They say variety is the spice of life, and they’re not kidding. When it comes to Spanish peppers, interest in and knowledge of global pepper and chili varieties may be growing, but it can be a little daunting navigating the Spanish pantry if you’re not familiar with the flavors. Fear not! We’ve prepared a handy 101 on the top flavor makers from Spain, and how they are used in typical dishes.
Guindilla: This is a type of chili pepper used in varying forms in Spanish cuisine. Sometimes pickled, sometimes dried as Cayenne pepper, but guindilla always brings interest to recipes.
Piquillos: Sometimes stuffed with the likes of bacalao - cod fish - the pimientos de piquillo – a fire roasted delicacy which water does not touch, which keeps its intensity of flavor. They come whole or in strips packed in a jar or can. They are a meaty and flavorful pepper that can also add depth to sauces or be used as a garnish to fish dishes.
Pimientos de Padrón: As the saying goes in their native Galicia - “Padrón peppers, some are hot, some are not", but you are likely to never come across the occasional spicy bite in a plate of these little green peppers. They come fried until bubbly crisp, and scattered with seasalt.
So, which of these flavorful Spanish peppers will you bring into your cooking repertoire first??