These piquillo peppers are grown in Navarre, Spain. Produced in a natural vegetable cannery, they are fire-roasted before being peeled. Their mild, fruity and tender flesh is highly valued in Basque cuisine. The ingredients are piquillo peppers, salt, sugar and citric acid, used as an acidity regulator. They are used in several tapas recipes and also work well in mixed salads or sauces. They are also a good accompaniment to grilled dishes. One suggested preparation is piquillo peppers stuffed with cod. The stated pack size is 220 g. The sales sheet includes the note “/ Kilo”. Per 100 g, these peppers provide 122 kJ, or 29 kcal, with 0.6 g fat, 4 g carbohydrates, 1 g protein and 0.80 g salt. After opening, keep refrigerated and consume within 3 days.