Wednesday 4th March 2009
The History of Padrón Peppers
Padrón peppers are strong flavoured small green peppers traditionally grown in Padrón, Galicia – a stunningly beautiful region in the North West of Spain.
Historical records trace the origins of the peppers back to 17th Century South America. According to folklore, the peppers were primarily grown for their aphrodisiac properties. Perhaps closer to the truth is that monks grew the peppers in the gardens of their monastery, in the small village of Herbón, within the Padrón district.
The peppers soon became a favourite at the table of locals, enabling the monks to trade in the peppers for other much-needed products.
Visit Herbón in early August and you could experience the annual Padrón Pepper Festival.
Originally introduced from South America, this Spanish 'Tapas' pepper, produces a mass of small conical fruits, with a long curled pedicle. The pepper should be consumed at the green stage.
How To Cook Padrón Tapas Peppers
The traditional way to serve Padróns is pan fried whole and very quickly, in very hot olive oil (until they just start to blister). Then serve with a bit of sea salt. They’re a big favourite in authentic tapas bars. Leaving the stems on makes it a convenient finger food (the stems aren’t usually eaten).