The Pimiento

    • The roasted Pimiento del Piquillo de Lodosa peppers maintain all their carotene contents, although they lose part of their vitamin C.
    • They are an excellent complement as a garnishing for any dish, especially for red meats with a high iron content, as they favour their assimilation and good profit.
    • If they are eaten raw, in a salad, their vitamin content is maintained to the full. The recommendation in these cases is to cut them into pieces just before they are going to be eaten, as the contact with the oxygen of the air favours the oxidation of their vitamins too.
    • The use of virgin olive oil is highly recommendable.
    Consejos de consumo del Piquillo de Lodosa

     

    Just in the case of the Pimiento del Piquillo de Lodosa, the liquid of the can should not be discarded, as it is the own juice of the peppers.

  • ComponentsVitaminsMinerals
    Water (gr) 94 B1 (mg) 0,05 Calcium (mg) 12
    Energy (kcal) 19 B2 (mg) 0,04 Iron (mg) 0,5
    Protein (gr) 0,9 Niacina (mg) 0,9 Iodine (nanogr)
    Sugars (gr) 3,7 B6 (mg) 0,17 Magnesium (mg) 11
    Fats (gr) 0,2 Folic Acid (nanogr) 11 Zinc (mg) 0,2
    Cholesterol (gr) 0 B12 (nanogr) 0 Sodium (mg) 2
    Fibre (gr) 1,2 C (mg) 131 Potassium (mg) 210
      A (nanogr) 94  
      D (nanogr) 0  
      E (mg) 0,8  
    Propiedades del Pimiento del Piquillo

    The principal component of the peppers consists of carbohydrates. They have a high amount of water, and a low amount of fats. This entails a low calorie value, which leads to a frequent use in slimming diets. Regarding the content of vitamins, the pepper is one of the products with a higher amount of vitamin C. In fact, if we compare it to citrus, the pepper has more than double the amount of this vitamin than for example, the orange. In addition to this, its characteristic red colour indicates that it is rich in carotenes. Some of them, as beta-carotene, can be transformed into vitamin A. Like most of the rest of vegetables, the peppers are rich in dietary fibre. Among the minerals, this vegetable mainly contains phosphorus, potassium, magnesium, and calcium..

  • The elaboration lines of the Pimiento del Piquillo de Lodosa vary from one company to other ones depending on their mechanisation degree: there are some companies which peel and core the peppers in a manual way, whereas others use specific machines for that purpose.

    In any case, the elaboration process is made up by the following phases::

    • when the peppers get to the factory, they are inserted into a hopper with water to eliminate any impurities.
    • once clean, they go up a conveyor to get roastedbe direct flame. asado por llama directa.
    • the peeled peppers go to the package section, where experts peeling, coring, and removing the seeds.
    • peeled peppers go to the section where packaging experts selected, sorted and packed in cans and pepper specific boats. As in the processing, packaging is dry, so that the small amount of transparent and dense liquid that appears when you open the can is the same juice that has released the pepper..

    Once closed, the cans and jars go to the autoclave to be correctly sterilised. This allows keeping the aroma, the consistency of the flesh, the natural sugars and fats, and, above all, its genuine flavour.

     

    Piquillo de Lodosa. Elaboración



    Piquillo de Lodosa. Elaboración
  • The Pimiento del Piquillo de Lodosa has the following morphological characteristics:

    1. high vegetative development (1).
    2. mature fruit of an intense red colour (2).
    3. short length (3).
    4. medium diameter (4).
    5. very fine flesh and mean weight of the fruit between 35 and 50 gr (5).
    6. appearance of the fruit: hanging (6).
    7. riangular shape, with 2 or 3 sides and finishing on a slightly curved pointed end (7).
    Caracterización morfológica del pimiento del Piquillo de Lodosa
  • Peppers belong to the family of the solanaceae family, and their scientific name is Capsicum annuum L. Although this plant comes originally from South America, the Pimiento del Piquillo de Lodosa is an ecotype of the Piquillo pepper, which is autochthonous from Navarre, and which reaches its higher taste quality in the village from which it takes its name and the surrounding villages. The Pimiento del Piquillo de Lodosa is a herbaceous annual plant:

    • it is planted in seed trays.
    • around May, it is transplanted to the definitive soil, in furrows
    • uring spring and summer, the appropriate tasks are carried out, as watering, fertilisation, hoes, etc.

    The harvest begins around the middle of September and lasts until November. This is carried out manually, and with successive harvesting tours, with weekly intervals, usually.

     

    Piquillo de Lodosa. Cultivo



    Piquillo de Lodosa. Cultivo
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    The pepper which is certified by the Designation of Origin Pimiento del Piquillo de Lodosa must belong to the production of whole canned products from the categories Extra and First Class of the "piquillo" variety of the pepper, and must have been cultivated and manufactured solely in the eight authorised villages included in the Regulations:

    • Andosilla
    • Azagra
    • Cárcar
    • Lerín
    • Lodosa
    • Mendavia
    • San Adrián
    • Sartaguda
    Zona amparada del Piquillo de Lodosa


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