Padrón peppers

Padrón peppers (Capsicum annuum) are a variety of pepper native to the Galician municipality of Padrón. They are small, green peppers that are typically fried and served as a tapas dish in Spanish cuisine.

History

The peppers were introduced to Spain from South America in the 16th century by Franciscan monks. They are named after the town of Padrón, where they were first cultivated in Spain.

Cultivation

Padrón peppers are grown in the valleys of the rivers Sar and Ulla, in the province of A Coruña and the region of El Padrón, during the months of May to September. The peppers are harvested while still green, before they have had a chance to ripen and turn red.

Culinary use

In Spanish cuisine, Padrón peppers are typically fried in olive oil until their skins start to blister, then sprinkled with coarse salt before serving. They are a popular tapas dish, especially in the region of Galicia. The peppers have a mild, sweet flavor, but occasionally a pepper will be particularly hot, leading to the Galician saying "Os pementos de Padrón, uns pican e outros non" ("Padrón peppers, some are hot and some are not").

Nutritional value

Padrón peppers are a good source of Vitamin C, Vitamin A, and potassium. They also contain capsaicin, a compound that has been shown to have anti-inflammatory and pain relieving properties.

See also

• Spanish cuisine
• Pepper
• Capsicum

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