The pimento pepper is a smooth, cylindrical or cone-shaped pepper that resembles the classic bell pepper. Also known as the cherry pepper, the pimento is derived from the Spanish word "pimiento." A type of chili pepper, pimento peppers have a low rating on the Scoville scale, which is a scale used to measure the spiciness, or heat, of a pepper.
Physical Description
The pimento pepper measures up to 4 inches long and up to 2 1/2 inches wide at the shoulder, according to the University of Florida IFAS Extension. The flesh is thick and sweet, not spicy, and when the pepper matures, it is reddish-yellow colored.
Growing
Pimentos are grown like bell peppers, either planted directly in the garden or planted into a container to transplant. In the case of a transplanted pimento pepper, the seedling is ready for planting when it reaches 6 to 10 inches tall. Pimento peppers should be spaced 24 to 30 inches apart -- slightly wider than bell peppers -- in a row that measures between 36 and 48 inches.
Processing
In addition to being grown in home gardens, pimento peppers are also grown commercially but to a limited extent. In preparing the pimento, the rind, seeds and tissue surrounding the seeds are removed, leaving the soft inner flesh. Roasting is a common method of preparation, based on the old Spanish style of suspending the pepper pods on a stick over a fire.
Use
The pimento pepper is one of the most commonly used peppers in canning. A good source of vitamins A and C, this pepper is used in pimento cheese, meat products, salads, sandwich spreads and vegetable dishes, according to the University of Florida IFAS Extension. Only the interior part of the pepper's walls is used in cooking.
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