The name piquillo means “little beak”. Traditionally piquillo peppers are grown in Northern Spain and are hand picked then roasted over open fires. The peppers are then peeled, all by hand then packed in jars or tins. The roasting of the pepper gives it a rich, spicy-sweet flavor. Piquillo peppers are small tangy peppers only native to the rural village of Lodosa in Navarra and are often referred to as the ?red gold? of Lodosa.. The piquillo pepper’s tangy nature combines well with seafood, fish and mushrooms, and their firmness makes them perfect for stuffing. Annual 85 days to maturity.