Known as the 'red gold' of Navarrese market gardens, the Piquillo pepper is indigenous to the south-western part of Navarre, and eight municipalities are covered by the Designation of Origin
: Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián and Sartaguda.
Like other peppers, the plant originated in America and was introduced to Spain by Christopher Columbus. They are first planted in a nursery at the end of the winter and transplanted to the fields in May. Although this distinguished product is harvested between September and December
, you can enjoy the Extra and Primera categories all year round thanks to canning techniques.
They are easily recognisable thanks to their small size, triangular shape with an incisor-like slightly curving tip, deep red colour and smooth texture, and the stamp of the Control Board which appears on every can and bottle to endorse their excellent quality. Piquillo peppers have enjoyed an outstanding reputation for many decades thanks to their incomparable flavour
and high vitamin C content. They can be eaten as a starter or an appetiser, sprinkled with garlic, drizzled with vinaigrette, stuffed or served as a garnish.