Piquillo pepper
What the research shows
Not enough
published research on this page yet
A sweet chili pepper from Northern Spain.
It is roasted, peeled and packed to be stuffed and served as tapas.1
What research says
How it’s made and used
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Cooking effects on digestion2
Cooking and canning piquillo pepper changed how much of its compounds gut bacteria broke down in lab studies.
The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.
Products
The 6 most-scanned of 81 products on Open Food Facts that list piquillo pepper.
- Pimientos del piquillo Hacendado · neto 340 g - escurrido 275 g 2 additives
- Spicy chiken & puttanesca pasta salad Sainsbury's 2 additives
- Chargrilled chicken, king prawn & chorizo paella Marks & Spencer · 800 g 4 additives
- 5167 00:08 BBE 12.2026 M&S F003- COLLECTION CHILLI Marks & Spencer 1 additive
- Taste The Difference Extra Smooth Red Pepper Houmous Sainsbury's · 170 g 0 additives
- Cauliflower with paprika unearthed · 200 g 4 additives
References
- 1Piquillo pepper. Wikipedia. Accessed September 30, 2026. CC BY-SA 4.0.
- 2Del Burgo-Gutiérrez C, Ludwig IA, De Peña MP, Cid C. Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism. Food Funct. 2024;15(5):2443-2458. doi:10.1039/d3fo04762h