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Pimiento campanilla - Chuck Fisher's LiveJournal [entries|archive|friends|userinfo]
From Bay Area to Barcelona

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Pimiento campanilla [ Saturday, 31 Oct 09 | 12:04 ]
ursine1
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[My Location |El Masnou (Barcelona) España]
[My Mood |hungryhungry]

This is a follow up to the post I made about pimientos enanos or “dwarf peppers” that turned out to be probably inedible. We have been searching for some peppers with some heat. The “canned” jalapeños sold here under the brand Old El Paso (General Foods) are bland even though they have three chili pepper symbols on the lid (meaning hot.) So we have been searching for an alternative with some “bite” or picante. Virtually all of the fresh pimientos available here are mild. This may surprise some you who are not familiar with Spanish tastes.

Pimiento campanilla or Capsicum baccatum, is a traditional variety of pepper or capsicum here in Spain. Campanilla means “bell”, but this is not a “bell pepper”, the large mild form as it is called in the US and Canada. The fruit of most species of Capsicum contains capsaicin which produces a strong burning sensation in the mouth, i.e. hot. The only pepper without capsaicin is the bell pepper, a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale.

Last spring Ruben brought over a couple of pimiento campanilla and we salvaged some seeds. I was able to sprout a plant during the summer and it has grown over a meter in height and quite prolific in fruit production. Now the fruits are maturing and turning red. I have been able to pick one a day for the past week and now am ready to “roast” them and use them as a topping for nachos. Last weekend we tried a couple and were surprised how picante they were. Ruben remembered them from before as being mild. I rate about the same as the jalapeños encountered in the US.

Pimiento campanilla
with a green “clapper”

Photographer’s note: AWB. EXIF intact.

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