Vegetable
Lamuyo
A tier
Lamuyo peppers are elongated, thick-walled sweet peppers—longer than blocky California types—popular in European and Mediterranean markets. Flesh is abundant for roasting and frying; flavour is sweet when coloured. Shape suits slicing into strips and whole roasting. Fry in olive oil, roast, or stuff elongated cavities. Common in Spanish and French pepper cookery. Green and coloured stages both marketed.
Track this ingredient
Unit
Characteristics
Preparations
FriedRoastedStripsStuffed
Traits
Elongated SweetLongMeaty WallMediterraneanSweetThick FleshVersatile
History
ES
Lamuyo-type elongated sweets became standard in Spanish greenhouse and field production.
European retail distinguished Lamuyo shape from California blocky bells.
Lamuyo remained a Mediterranean sweet-pepper workhorse.