Not to pimento loaf confused with Pimenta. Spanish is any kind of pepper. Pimientos can have various colours including yellow, green, red, and maroon. Some are green when immature and turn red when they reach maturity.
The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. The fruits are typically used fresh or pickled. The pimiento has one of the lowest Scoville scale ratings of any chili pepper. Originally, the pimiento was hand-cut into tiny pieces, then hand-stuffed into each olive to balance out the olive’s otherwise strong, salty flavor. Despite the popularity of the combination, this production method was very costly and time-intensive. This allows olive stuffing to be mechanized, speeding the process and lowering production costs.
Pimientos are commonly used for making pimento cheese. Patent description Archived 2017-03-27 at the Wayback Machine of stuffing manufacturing. Inato lang Filipino Cuisine and More”. Unabridged Encyclopedic Edition, Publishers International Press, New York, 1977. For the town in Canada, see Croque, Newfoundland and Labrador. The dish originated in French cafés and bars as a quick snack.