Red Piquillo Peppers

Red Piquillo peppers are a variety of chili pepper native to the town of Lodosa in the Navarre region of Spain. They are typically harvested when ripe and red, then roasted over an open fire, which gives them a distinctive smoky flavor and slightly sweet taste. After roasting, the skins are removed, and the peppers are often preserved in brine or oil.

Manufacturers use red piquillo peppers to add a sweet, slightly spicy, and smoky flavor to a variety of dishes. They are commonly found in dips like hummus, salads, sandwiches, wraps, and as a filling for tapas or appetizers. Their vibrant red color also adds visual appeal to food products.

Red piquillo peppers are a natural food product and are not subject to specific FDA additive regulations. They are a source of vitamins and antioxidants. No major health concerns are associated with the consumption of red piquillo peppers at typical dietary levels. Regulatory bodies like EFSA have not specifically evaluated them as a food additive.