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Pimiento are large, orangey-red, heart-shaped sweet peppers. They grow 3 to 3 1/2 inches (7 1/2 to 9 cm) tall and 4 1/2 inches to 6 inches (11 1/2 to 15 cm) wide.
They have thick flesh walls and a very mild taste. They are sweeter and have more aroma than bell peppers.
They are sold bottled or canned, as halves, strips or pieces. They are usually roasted and peeled.
Sometimes bottled red bell peppers are sold as Pimiento; they will be bright red with no orange about them, and will be less sweet.
Pimiento Peppers are frequently used as a stuffing for green olives. The ones used for stuffing are brined, puréed, and mixed with a gelatine-like substance to make a paste. Machines pit the green olives, extrude the paste as a ribbon, and automatically insert a piece of the pepper paste ribbon into the hole left in the centre of the olive. Machines can put and stuff up to 1,000 olives per minute.
Heat level: 0 Scoville units
History
The first attempts to grow Pimiento Peppers in America was in 1911 in Spalding County, Georgia.
Language Notes
"Pimiento" just means "pepper" in Spanish.
Also called:  Piment (French) Pimiento (Spanish)
See Also
Olives
Other entries for Sweet Peppers
Aleppo Peppers, Banana Peppers, Bell Peppers, Bull's Horn Sweet Pepper, Cubanelle Sweet Pepper, Espelette Chile Peppers, Marash Peppers, Pepperoncini, Pimiento Peppers, Piquillo Peppers, Ramiro Peppers, Shepherd Peppers, Sweet Peppers, Urfa Peppers
Other entries for Peppers
Chile Peppers, Peppadew Peppers
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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