Spanish Piquillo Pepper Seeds – Sweet, Smoky Heirloom | Organic, Open-Pollinated (Capsicum annuum)

Piquillo — meaning “little beak” in Spanish — is one of the crown jewels of Spanish cuisine. This sharply tapered, diminutive chili pepper is prized for its simultaneously sweet, spicy, and smoky flavor, traditionally achieved by slow-roasting over wood fires after harvest. The roasting process concentrates and intensifies the natural flavors while cooking away excess moisture, producing a rich, complex pepper unlike anything else. Organic, heirloom, open-pollinated, and a star of the Spanish table.

Variety Details

• Species: Capsicum annuum
• Origin: Spain (heirloom)
• Pod Shape: Small, sharply tapered — “little beak” shape
• Flavor: Sweet, slightly spicy, and smoky
• Heat Level: Mild with a hint of spice
• Type: Organic, heirloom, open-pollinated
• Best Use: Roasted, stuffed, tapas, pintxos, sauces, antipasto

Starting Seeds

• Sow ¼ inch deep indoors 8–10 weeks before last frost
• Germination temperature: 80–85°F — heat mat recommended
• Germination time: 1–4 weeks
• Use organic seed-starting mix; avoid jiffy peat pots or standard potting soil
• Transplant outdoors after last frost when soil is consistently warm

Growing Tips

• Full sun; fertile, well-drained soil
• Water 1 inch per week; mulch 1–2 inches around the base
• Add compost to planting hole; feed with compost tea every 2–3 weeks during early growth
• Grows well in containers
• Harden off over 7–14 days before final outdoor placement

Harvest & Use

Harvest when pods reach full red. Roast over wood fire or under a broiler for traditional piquillo flavor. Stuff with cheese, tuna, or bacalao for classic Spanish tapas. Cut with scissors; pick regularly for continued production.