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PiquilloPepperSeeds
A rare heirloom from Northern Spain, it is a tangy red pepper that provides a smoky, sweet flavor and lightly simmering heat. The Piquillo is nicknamed "little beak" in Spanish, but don't let the nickname fool you! Growing to 2 1/2 inches long, there are several ways to incorporate Piquillo Peppers. You can fry, roast, or leave it raw, but roasted Piquillo peppers offer sweetness and flavor to many meals. The peppers have a type of firmness that is perfect for stuffing them into your meals because they have that nice crunch. Harvest the Piquillo pepper when it is red.
Species: Capsicum Annuum
Heat Level: 500-1000 Scoville Heat Units
Type: Hot
Origin: Northern Spain
Days to Harvest: 85 days.
# of Seeds per Packet: 10+ Pepper Seeds
I'd just like to re-iterate the patience required to get these things to germinate. Took me 17 days (on a heat pad set to 80-85) before I got my first Piquillo sprout. I thought scotch bonnets took a long time - those popped in ten days. Worth the wait, though - I'm really looking forward to harvest and roasting.
Fantastic service and fSt shipping
Pepper seeds arrived quickly. As soon as the snow melts, I'll get them started. I'm really excited to find this variety. I buy them pickled in the stores, but want to pickel my own.
when roasted over the gas flame of my stove, they peal easier than any pepper I have ever roasted. maybe due to the waxy finish to the skin
i use a heated mat and the sealed container to grow the seeds (I think I only received 10 seeds, btw), but they sprout and then die. Very fragile
I'd just like to re-iterate the patience required to get these things to germinate. Took me 17 days (on a heat pad set to 80-85) before I got my first Piquillo sprout. I thought scotch bonnets took a long time - those popped in ten days. Worth the wait, though - I'm really looking forward to harvest and roasting.
Fantastic service and fSt shipping
Pepper seeds arrived quickly. As soon as the snow melts, I'll get them started. I'm really excited to find this variety. I buy them pickled in the stores, but want to pickel my own.
when roasted over the gas flame of my stove, they peal easier than any pepper I have ever roasted. maybe due to the waxy finish to the skin
i use a heated mat and the sealed container to grow the seeds (I think I only received 10 seeds, btw), but they sprout and then die. Very fragile
