Padrón pepper

Padrón peppers (Capsicum annuum) are a variety of small, green peppers that originate from the municipality of Padrón in the region of Galicia, Spain. They are named after their place of origin and are a popular ingredient in Spanish cuisine.

History

The Padrón pepper was introduced to Spain by Franciscan monks in the 16th century. The monks brought the peppers from Mexico and began cultivating them in the monastery gardens in Padrón. Over time, the peppers adapted to the local climate and soil, developing their unique flavor and heat.

Characteristics

Padrón peppers are small, usually between 5 and 10 cm long. They are typically harvested while still green, although they can turn red if left to mature. The peppers have a distinctive, slightly bitter flavor and are known for their unpredictable heat. While most Padrón peppers are mild, approximately one in ten is hot, leading to the popular saying "Os pementos de Padrón, uns pican e outros non" ("Padrón peppers, some are hot and some are not").

Culinary uses

In Spanish cuisine, Padrón peppers are often served as a tapa. The peppers are fried in olive oil until their skin blisters, then sprinkled with coarse salt. They are eaten whole, including the seeds, although the stem is usually discarded. Padrón peppers can also be used in a variety of other dishes, including salads, stir-fries, and stews.

Cultivation

Padrón peppers are typically grown in the mild, humid climate of Galicia. They are planted in the spring and harvested in the summer. The peppers prefer well-drained soil and require regular watering. They are susceptible to a number of pests and diseases, including aphids, whiteflies, and various fungal infections.

See also

• Spanish cuisine
• Tapas
• Capsicum annuum