Below is a list of all known varieties for Pimento. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cherry Pepper (Pimento Type) | A common culinary name for small, rounded Pimento varieties. These are intensely sweet and mild, with thick, crunchy flesh, making them ideal for pickling whole, or stuffing with cheese. |
| Pimento (Diced/Canned) | Pimento flesh that has been roasted, peeled, and diced, then preserved in a can or jar. This is the common form used for stuffing green olives and mixing into cheese spreads and dips. |
| Pimento (Green/Unripe) | The immature, green stage of the Pimento pepper. It has a firmer texture and a less developed sweetness than the mature red fruit, retaining a more vegetal, slightly sharper flavor. It is occasionally pickled or used fresh in salads. |
| Pimento Paste | A smooth, thick paste made from roasted, peeled, and puréed Pimento peppers. It provides a sweet, smoky, and concentrated flavor for sauces, soups, and spreads. |