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Whole Piquillo Peppers Lodosa, Espinaler, Spain (225g)
Regular price
$15.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Whole Piquillo Peppers Lodosa, Espinaler, Spain (225g)
Espinaler sources their piquillo peppers from Lodosa in the Navarre region of Northern Spain, an area known for this specific variety. The peppers are fire-roasted, peeled, and packed whole—ready for stuffing, slicing, or blending into sauces.
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PRODUCER: Espinaler
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ORIGIN: Lodosa, Navarre, Spain
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VARIETY: Piquillo Pepper (Capsicum annuum)
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PREPARATION: Hand-harvested, charred over firewood, peeled, and packed with salt and citric acid
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TEXTURE: Soft and tender with just enough structure to hold their shape
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FLAVOR PROFILE:
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Aromas: Charred skin, dried flowers, and ripe fruit
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Palate: Sweet, smoky, and floral with mild acidity
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Finish: Clean and savory, with a soft roasted note
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PAIRINGS:
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Tempranillo, Grenache, or Mencía
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Negroni, Campari Spritz, or vermouth-based cocktails
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Manchego, tuna belly, or grilled seafood
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SERVING SUGGESTIONS:
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Stuff with cheese, anchovies, or rice
-
Top toasts or fold into omelets and grain salads
-
Blend into sauces or vinaigrettes for depth and color
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INGREDIENTS: Piquillo Peppers, Salt, Citric Acid
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MADE IN: Navarre, Spain
-
NOTES: Available for SF local delivery or curbside pickup only
Sweet, smoky, and endlessly versatile—keep a jar on hand for last-minute pintxos.
Regular price
$15.00
Whole Piquillo Peppers Lodosa, Espinaler, Spain (225g)
Espinaler sources their piquillo peppers from Lodosa in the Navarre region of Northern Spain, an area known for this specific variety. The peppers are fire-roasted, peeled, and packed whole—ready for stuffing, slicing, or blending into sauces.
-
PRODUCER: Espinaler
-
ORIGIN: Lodosa, Navarre, Spain
-
VARIETY: Piquillo Pepper (Capsicum annuum)
-
PREPARATION: Hand-harvested, charred over firewood, peeled, and packed with salt and citric acid
-
TEXTURE: Soft and tender with just enough structure to hold their shape
-
FLAVOR PROFILE:
-
Aromas: Charred skin, dried flowers, and ripe fruit
-
Palate: Sweet, smoky, and floral with mild acidity
-
Finish: Clean and savory, with a soft roasted note
-
-
PAIRINGS:
-
Tempranillo, Grenache, or Mencía
-
Negroni, Campari Spritz, or vermouth-based cocktails
-
Manchego, tuna belly, or grilled seafood
-
-
SERVING SUGGESTIONS:
-
Stuff with cheese, anchovies, or rice
-
Top toasts or fold into omelets and grain salads
-
Blend into sauces or vinaigrettes for depth and color
-
-
INGREDIENTS: Piquillo Peppers, Salt, Citric Acid
-
MADE IN: Navarre, Spain
-
NOTES: Available for SF local delivery or curbside pickup only
Sweet, smoky, and endlessly versatile—keep a jar on hand for last-minute pintxos.