Natural form

Fresh pimento peppers showing their distinctive small heart shape and deep red color.

Establishes the pepper's unique heart shape, compact size, and vivid red skin so readers can identify it at a market.

Produce

Pimento Pepper

Sweet, mild red pepper used for cheese spreads, stuffing olives, and seasoning.

The pimento is a small, sweet, heart-shaped red pepper with thin flesh and mild flavor. It is roasted and jarred to stuff green olives, blended into pimento cheese, and ground into paprika. In Caribbean cooking, aromatic 'seasoning peppers' of this type flavor stews and sofrito without adding heat.

Pimento (also spelled pimiento) is a cultivar of Capsicum annuum valued for its negligible heat, concentrated sweetness, and vivid red color. The peppers are characteristically heart-shaped or rounded, 2–3 inches long, with thick, meaty flesh that becomes pleasantly tender when roasted. Native to Central and South America, commercial production now centers on Spain's Extremadura region and California. Unlike many peppers that are harvested green, pimentos are almost always picked fully ripe—their deep red color signals peak sugar development, and the flavor difference between red and green pimentos is substantial. Their mildness and sweetness make them uniquely suited to applications where a gentle pepper presence is desired without any heat competition. In Spanish cuisine, pimentos find their highest expression roasted whole with olive oil; in American Southern cooking, they anchor the iconic pimento cheese spread. Their natural affinity for dairy, bread, and eggs has made them a pantry staple across multiple culinary traditions.

Measured in: piece
Storage: Fridge

Types & varieties

Cherry Pimento

Smaller, nearly spherical; identical flavor; often used interchangeably in recipes

Heart of the Beefsteak

Large, lobed pimento type; excellent for roasting and stuffing due to its size

Pimiento de Padrón

Distinct Spanish variety; small and elongated, served blistered with sea salt; not interchangeable with standard pimento

Biquinho

Small Brazilian pepper; mild with slight citrus note, often pickled; not a true pimento but used similarly

Fresh vs. Jarred: When to Use Which

Both fresh and jarred pimentos have legitimate kitchen roles, but they are not interchangeable in every context. Fresh pimentos offer superior texture and brighter flavor when roasted and peeled. Jarred roasted pimentos are a reliable shortcut—drain and pat dry thoroughly before using to prevent excess moisture from diluting sauces, spreads, or pizza toppings. Canned pimento pulp (often labeled simply "pimento") is a different product entirely: very wet with a fine, almost puréed texture. Check labels carefully when a recipe specifies diced or strips, as the pulp product will not provide the same textural contribution.

Fresh: superior for roasting, peeling, and slicing into strips
Jarred roasted: reliable pantry staple, pat dry before using
Canned pulp: do not substitute for fresh or jarred roasted when texture matters

The Pimento Cheese Essential

Pimento cheese is a Southern classic that rewards attention to a few details. The dish is straightforward—sharp cheddar, mayonnaise, roasted pimento, and a touch of garlic powder—but the quality of each component determines the result. Use the sharpest cheddar you enjoy; the bold cheese balances the pepper's sweetness. Roast and peel your own pimentos when possible, as jarred versions can introduce excess liquid. Let the mixture rest refrigerated for at least an hour before serving to allow flavors to meld. The spread should be thick enough to hold its shape on a cracker but loose enough to spread easily.

Grate cheddar from a block for better texture than pre-shredded
Roast fresh pimentos for the brightest flavor and correct moisture level
Rest the finished spread at least 1 hour before serving

Common uses

Stuffing green olives (the primary commercial use in the United States)Pimento cheese spread (Southern classic with sharp cheddar, mayonnaise, and a touch of garlic powder)Pickled and sliced for sandwiches, salads, and pizzaRoasted whole as a side dish or appetizer, drizzled with olive oilStuffing other vegetables such as bell peppers, tomatoes, or mushroomsIncorporating into tuna or chicken salad for color and mild sweetnessChopping into egg salad or potato saladFlatbread and pizza toppingBaked into bread doughs, crackers, and savory pastriesRoasting and blending into a simple pasta sauce or dip

Tips & pitfalls

Char fresh pimentos directly over a gas flame, in a dry cast-iron skillet, or under a broiler until the skin blisters completely, then seal in a paper bag for 10 minutes to steam—the skins slide off effortlessly
Choose firm, heavy peppers with smooth, taut skin and an even deep red color; avoid any with soft spots, blemishes, or dried stems
When substituting pimento for bell peppers in recipes, remember pimentos are sweeter and more aromatic with thinner flesh; reduce cooking times accordingly
A single roasted pimento per serving is sufficient as a side dish—the peppers shrink considerably when peeled
Jarred roasted pimentos are a reliable pantry shortcut—drain and pat dry thoroughly before using to avoid excess moisture in spreads and sauces
Common mistake: using canned pimento pulp when a recipe calls for diced or sliced roasted pimento—the pulp is wet and fine-textured, not a direct substitute
The term "pimento" derives from Spanish "pimiento," itself likely a phonetic shift from "pimienta" (black pepper); do not confuse it with the much hotter piri piri (peri-peri) pepper used in Portuguese cuisine
Pimentos are almost always red because they must ripen fully to develop their characteristic sweetness; green pimentos are immature and significantly less sweet

Nutrition

29kcal

Energy

121 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 79%Fat 10%

Protein

0.9g

2% DV

Carbs

6.5g

2% DV

Fat

0.4g

0% DV

Fiber

2.8g

10% DV

Sugars

4.1g

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C132% DV

Vitamin B625% DV

Vitamin E24% DV

Vitamin K15% DV

Niacin (B3)8% DV

Folate7% DV

Source · USDA FoodData Central · approx. Peppers, jalapeno, raw

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In the shops

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Good to know

Scientific name: Capsicum annuum
Origin: Native to Central and South America; primary commercial production now in Spain (Extremadura region) and California
Scoville heat units: 0–500 (essentially negligible; one of the mildest peppers)
Shape: Heart-shaped or rounded, 2–3 in. long, thick-fleshed
Color when ripe: Deep red (always pick fully ripe)
Peak season: Late summer through early fall; available year-round jarred
Storage (fresh): Refrigerate in a plastic bag up to 2 weeks
Storage (pickled): Jarred pickled pimentos keep up to 1 year unopened; refrigerate after opening
Perishability: Moderate; avoid peppers with soft spots, wrinkles, or dull color
Yield: One medium pepper yields approximately 2–3 tbsp diced or 4–5 strips

Substitutes

Roasted red bell pepper — Direct substitute in most applications; slightly less sweet but nearly identical texture and flavor profile
Cherry pepper — Mild cherry peppers are comparable in size and shape; may be slightly firmer with more bite
Sweet paprika — Only substitutes for color and mild pepper flavor in spreads or sauces; provides no texture
Piri piri (malagueta) — Significantly hotter than pimento; only a viable substitute when the dish calls for noticeable heat, not for mild sweetness

Pairs with

Cheddar cheese Cream cheese Green olives Tuna Garlic Olive oil Lemon EggsCrusty white breadMayonnaise

Also called

Seasoning Pepper · Pimiento · Roasted Red Pimiento · Cherry Pepper