Grown in an area with plenty of water and soil rich in minerals on the banks of the River Ebro, Spain. Handpicked, daily, in September and October to ensure the peppers are perfectly ripe. Torched, to remove the liquid and intensify the flavour. Roasted, hand peeled and de-seeded then packed in their own juices without being washed, leaving the hallmark black specks.

Piquillos have an intense pepper flavour, which is initially sweet then develops into a warm, spicy finish with a light smoky taste.

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