pimiento ground

Herbs & SpicesYear-round. Pimiento peppers are dried and ground for preservation, making the finished spice available throughout the year; however, fresh pimiento peppers are harvested from late summer through autumn in temperate growing regions.

Ground pimiento is rich in vitamin C, vitamin A (as carotenoids), and antioxidants. It also provides mineral content including iron and potassium, with minimal calories per teaspoon.

About

Ground pimiento is a spice derived from dried and ground Capsicum annuum peppers, specifically the large, sweet red pepper varieties native to Central and South America and now cultivated extensively in Spain, Hungary, and the Americas. The peppers are harvested when fully ripe, then dried and ground into a fine powder. Pimiento powder ranges in color from bright red to deep burgundy and possesses a sweet, mild flavor with fruity undertones and minimal heat—typically measuring 100–500 Scoville heat units. The ingredient is characterized by its warm, slightly smoky taste and aromatic compounds derived from paprikas and related chili peppers, though pimiento specifically refers to the sweeter end of the Capsicum spectrum.

Culinary Uses

Ground pimiento is used primarily as a coloring and flavoring agent in Spanish cuisine, particularly in the preparation of chorizo, where it imparts characteristic color and mild heat. It appears in soups, stews, rice dishes such as paella, and traditional Spanish cured meats. The spice is also employed in Central European and Mediterranean cuisines for seasoning sauces, marinades, and vegetable preparations. Due to its vibrant color and sweet profile, it works well in dry rubs for meats, in pickling brines, and as a garnish for deviled eggs and canapés. It differs from Hungarian paprika in intensity and sweetness, making it suitable for applications where more delicate pepper flavor is desired.

Forms & Preparations

Ground powder — Fine, uniform powder ready for direct use in seasonings, rubs, and spice blends; the most common commercial form.
Smoked ground pimiento — Peppers smoked before grinding, yielding a darker color and subtle smoky undertones; used in specialty Spanish and Portuguese cuisine.
Pimiento flakes — Partially ground or crushed dried peppers retaining some texture; used for visual appeal and slightly more pronounced pepper presence in dishes.
Pimiento paste or puree — Ground peppers mixed with oil or water to form a thick paste; common in Mediterranean cooking for sauces and marinades.
Whole dried pimiento peppers — Unground peppers used for infusing oils or broths, then removed; allows greater control over flavor intensity.