pimiento seeds
Pimiento seeds contain minimal nutritional value per serving and are typically removed before consumption. When present in the whole fruit, they contribute negligible amounts of fiber and oils.
About
Pimiento seeds are the small, round seeds contained within pimiento peppers (Capsicum annuum var. pimiento), a mild, heart-shaped cultivar of the sweet pepper native to Central and South America. These seeds are surrounded by a fleshy, sweet flesh and have a brownish color with a smooth surface. The seeds themselves are relatively flavorless and are typically removed before culinary use, as they impart minimal taste but can contribute an undesirable texture and slight bitterness if left in the final dish.
Culinary Uses
Pimiento seeds are rarely used intentionally in cooking and are customarily removed and discarded during pepper preparation. However, in some traditional preserving and pickling methods, particularly in Spanish and Mediterranean cuisines, seeds may be left intact in whole stuffed or marinated pimientos. In modern culinary practice, the seeds are typically extracted when preparing pimientos for use in composed salads, as toppings on pizzas, in cocktails (such as the classic martini with a pimiento-stuffed olive), or when incorporating into sauces and relishes. The focus remains on the flesh rather than the seeds.