Whilst actually being a type of chilli, piquillo peppers, pimientos del piquillo, have a mild, slightly sweet taste. They are principally grown in Navarra around the town of Lodosa and vary slightly in size, but average about 7cm in length.
After picking, they are roasted over embers which gives them their characteristic flavour. They are then peeled and de-seeded and packed into jars or tins.
They feature in many recipes, sometimes sliced or diced, but are best-known for being stuffed. Their size makes them perfect for tapas. Fillings include various kinds of meat, cheese and seafood, or rice and vegetables, but the most famous is undoubtedly salt cod in a béchamel sauce.