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Pimento chile peppers are small, somewhat uniform pods, averaging 5 to 7 centimeters in diameter and 7 to 10 centimeters in length, and have a globular to slightly flattened, curved shape. The skin is glossy, smooth, and taut, covered in deep creases and folds around the stem-end. As the pods ripen, they transform from green to bright red and also develop a subtle fruity and floral aroma. Underneath the surface, the thick flesh is crisp, chewy, aqueous, and pale green to red, depending on maturity, encasing a central cavity filled with membranes and a few round and flat, cream-colored seeds. Pimento chile peppers contain no spice and have a rich, sweet, and fruity flavor with subtly earthy, vegetal undertones.
Seasons/Availability
Pimento chile peppers are available in the late summer through early fall.
Current Facts
Pimento chile peppers, botanically classified as Capsicum annuum, are a sweet, heatless variety belonging to the Solanaceae or nightshade family. The fruity, vegetal peppers are also spelled Pimiento in Spain and are sometimes labeled as Cherry peppers in European markets. Pimento chile peppers are very mild and not spicy, ranging 100-500 SHU on the Scoville scale, and are known to have one of the lowest Scoville ratings of any chile pepper. The mild peppers are primarily celebrated for their use in the canning and bottling industry, being one of the most popular pepper varieties used for cheese spreads, sauces, and stuffed olives. Despite their worldwide notoriety as a canned pepper, fresh Pimento chile peppers are challenging to find in commercial markets and are considered to be a specialty variety found through select farmer’s markets.
Nutritional Value
Pimento chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help boost the immune system and repair damage within the body from external aggressors. The peppers also contain some potassium, folate, manganese, and vitamins B6, E, and K.
Applications
Pimento chile peppers are best suited for both raw and cooked applications such as roasting, grilling, and baking. The sweet flavor of the pods can be used as a substitute in any recipe calling for bell peppers, and the peppers can be chopped into salads, sliced and displayed on vegetable platters, baked into bread, or sliced and layered onto sandwiches. Pimento chile peppers can also be stuffed with cheeses, grains, and meats, tossed into soups or stews, or they can be roasted and added to paella, tapas, omelets, dips, sauces, and spreads. In addition to cooked applications, the peppers can be pickled, diced and stuffed into green olives, or dried, ground into a powder, and sold as the spice paprika. Pimento chile peppers pair well with celery, carrots, aromatics such as garlic, onions, and ginger, tomatoes, potatoes, meats such as chorizo, ham, prosciutto, lamb, and fish, shrimp eggs, cheeses such as cheddar, mozzarella, and feta, chickpeas, legumes, rice, and hazelnuts. The fresh peppers will keep 1 to 2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator.
Ethnic/Cultural Info
In the United States, Pimento chile peppers are the main ingredient in Pimento cheese, which is a creamy spread used across the country, especially in the Southern United States. Pimento cheese was originally a blend of canned Pimento peppers and cream cheese, created in the early 1900s in New York, and was marketed as an affordable sandwich filling. The thick spread became wildly popular during The Great Depression as an inexpensive but filling item to pair with chips, bread, or crackers, and it was later used to feed troops during World War II. During this time, Pimento chile peppers also began to be locally grown and processed in factories in Georgia, which caused the cheese spread to become accessible throughout the south. With this increased availability of canned peppers, new recipes and variations of the cheese were developed using ingredients such as mayonnaise, cheddar cheese, and vidalia onions, earning Pimento cheese the nickname of the “caviar of the south.” Pimento cheese is still widely used throughout the Southern United States in the modern-day and is frequently seen on plates at family dinners, parties, and picnics.
Geography/History
Pimento chile peppers are native to Central and South America and have been cultivated since ancient times. The peppers were then introduced to Europe in the 15th and 16th centuries via Spanish and Portuguese explorers, where they became increasingly popular, especially in Spain, for their use in the spice, sweet paprika. The peppers were also widely used for commercial canning in Spain, allowing the country to export the peppers around the world. When the canned peppers became a widely used commodity in the United States in the 1900s, farmers in the south began cultivating Pimento chile peppers to provide local sources for the in-demand, commercial variety. Today Pimento chile peppers are highly cultivated in Spain, Hungary, Morocco, and the Middle East and are primarily used for processing. The peppers are also grown for fresh use through specialty farms and in home gardens throughout the United States and Europe.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Pimento chile peppers are small peppers with a glossy, creased skin and a unique globular shape. They transition from green to bright red as they ripen, developing a fruity and floral aroma. These peppers are entirely sweet with no spiciness, offering a rich, sweet, and fruity flavor with earthy, vegetal undertones. Their thick flesh is crisp and chewy, with a pale green to red coloration depending on their maturity.
Beylik Family Farms
Pimento peppers from Beylik Family Farms…Pimento peppers are versatile in the kitchen and can be enjoyed both raw and cooked. Their sweet flavor makes them an excellent substitute for bell peppers. You can roast, grill, or bake them, stuff them with cheese or meat, or add them to dishes like paella, soups, and omelets. Their use extends to being pickled, stuffed in green olives, or dried and ground into paprika. Pair them with garlic, onions, potatoes, meats, cheeses, and legumes for delightful culinary combinations.
Beylik Farm
Pimento peppers From Beylik Farm In Santa Monica Farmer's Market, California…Pimento chile peppers, officially classified as Capsicum annuum, are a sweet and heatless pepper variety with one of the mildest Scoville ratings at 100-500 SHU. Valued for their fruity and vegetal flavor, they are often used in cheese spreads, sauces, and stuffed olives. Fresh Pimento peppers are rare in commercial markets and typically available only at specialty farmer's markets. They are rich in vitamins A and C, along with potassium, folate, and several other essential nutrients.
Beylik Family Farms
Pimento peppers from Beylik Family Farms..Pimento Peppers have a long history, originating in Central and South America before being introduced to Europe by Spanish and Portuguese explorers in the 15th and 16th centuries. They became especially popular in Spain for making sweet paprika and for canning. By the 1900s, U.S. farmers in the south started growing them to meet increasing demand. Today, they're widely cultivated in Spain, Hungary, Morocco, the Middle East, and specialty farms across the U.S. and Europe.
Beylik Family Farms
Pimento peppers from Beylik Family Farms..Pimento peppers are closely tied to Southern cuisine through Pimento cheese, often called the "caviar of the south." Originally made in New York in the early 1900s with canned peppers and cream cheese, it gained popularity during The Great Depression as a cheap, filling option. The spread's rise in the South accelerated when Georgia factories began locally processing Pimento peppers, spurring diverse recipes that still grace modern gatherings.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Pimento peppers from Beylik Family Farms..Pimento peppers are known for their rich, sweet, and fruity flavor with earthy undertones. These small, glossy peppers typically measure 5-7 centimeters across and 7-10 centimeters in length, ripening from green to vibrant red. Their thick, crisp flesh surrounds a central cavity with cream-colored seeds. They are spice-free and exude a faint fruity and floral aroma, making them ideal for a variety of recipes.
Beylik Family Farms
Pimentos from Beylik Family Farms..Pimento chile peppers, grown at Beylik Family Farms, are versatile in both raw and cooked dishes. They can substitute for bell peppers, enhance salads, breads, and sandwiches, or be roasted for use in paella, tapas, and sauces. They are also commonly pickled, turned into paprika, or stuffed into olives. They pair well with garlic, tomatoes, potatoes, meats, and cheeses like cheddar and feta. Refrigerated fresh, they stay good for 1-2 weeks when stored whole and unwashed.
Beylik Family Farms
Pimento peppers from Beylik Family Farms..Pimento chile peppers, also known as Capsicum annuum, are a mild, sweet variety within the nightshade family. With one of the lowest Scoville ratings at 100-500 SHU, they are celebrated for their use in cheese spreads, sauces, and stuffed olives. These peppers are rich in vitamins A and C, aiding in immune health and repair, and also offer potassium, folate, and other nutrients. Fresh Pimento peppers are rare and typically found at specialty farmer's markets like Beylik Family Farms.
Beylik Farms
Pimento peppers from Beylik Family Farms..Pimento chile peppers have been cultivated since ancient times in Central and South America. In the 15th and 16th centuries, Spanish and Portuguese explorers brought them to Europe, where they became key ingredients, especially in Spain, for sweet paprika. Farmers in the southern U.S. began cultivating them in the 1900s for commercial production. Today, they're grown both for processing and fresh use across multiple continents.
Beylik Farms
890 Oak Ave. Filmore CA 93015
+18057321441
Pimento chile peppers, key in pimento cheese, are small and globular with smooth, bright red skin when ripe. They lack spice but offer a rich, sweet, and fruity flavor with subtle earthy undertones. Their crisp, chewy flesh encases a cavity with cream-colored seeds. This pepper's mild, aromatic qualities make it ideal for blending into creamy spreads like the "caviar of the South" you have noted.
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