Pimiento peppers are a well-known variety of C. annuum. They are small and can be heart-shaped (like the Spanish piquillo) or round and ridged. They are sweeter than bell peppers. Fresh ones are very difficult to find; most end up canned (and called pimentos) and are used to stuff olives or to make pimento cheese, a favorite in the American South According to pepper expert Jean Andrews, the canned pimento industry didn’t develop until after 1914, when a roasting machine was invented that made peeling easier.
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