| Pimiento | |
|---|---|
Pimiento peppers
| |
| Species | Capsicum annuum |
| Cultivar | Pimiento |
| Heat |  Mild |
| Scoville scale | 100–500 SHU |
Apimientoorpimentoorcherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate).
Pimientos can have various colors including yellow, green, red, and maroon. Some are green when immature and turn red when they reach maturity.[1]
The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. The fruits are typically used fresh or pickled.
Spanish pimiento and Portuguese pimento both come from Latin pigmentum ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as pimentón and in Portugueseaspimentão.[citation needed]
"Sweet" (i.e., neither sour nor savory) pimiento peppers are the familiar red stuffing found in prepared Spanish or Greek green olives. Originally, the pimiento was hand-cut into tiny pieces, then hand-stuffed into each olive to balance out the olive's otherwise strong, salty flavor. Despite the popularity of the combination, this production method was very costly and time-intensive.
More recently, for ease of production, pimientos are often puréed then formed into tiny strips, with the help of a natural gum (such as sodium alginateorguar gum). This allows olive stuffing to be mechanized, speeding the process and lowering production costs.[2][3]
Pimientos are commonly used for making pimento cheese.[4][5][6][7] It is also used for making pimento loaf, a type of processed sandwich meat.
