Pimiento del Padron Pepper

1.90


Possible delivery methods: Bartolini Express delivery just to Italy, Posta 1 Pro, just to Italy, Posta Priority International Europe + UK, Posta Priority International Outside Europe

The Pimiento del Padron Pepper, is known all over the world because it represents, among other things, one of the many best-known Spanish "tapas" and a dish that will surely remember anyone who made the Camino de Santiago. Their history is very curious and unique, these Peppers are so called because they were selected in Galicia, Spain, several centuries ago, precisely in the parish territory of Padrón. So they are not called so because they are the "Pepper of the Boss", "Padron" in english means "Boss" but because they come from the Spanish locality which is called "Padron".

 

Some Franciscan Friars returning from a mission in Latin America in the 17th century brought the Seeds of these Peppers to Galicia, which over the years were selected by the farmers of the area until they became a variety of the place baptized precisely "Pimiento of the Padron ". One of the main characteristics of these Peppers is that most of them have a "sweet" taste, but sometimes some hot ones occur, so it seems that some fruits are sweet while others are hot spicy, popular legend or not is the only one Pepper I know to have this curious peculiarity! And it is precisely this feature that makes their tasting very fun, in Galicia there is a popular saying: "Os Pementos de Padrón, unos pican e outros non" ("The Peppers of the Padrón, some pinch and others do not"). Such is the goodness of the Peppers of the Padrón that the inhabitants of the Municipality of the same name organize a party in honor of this vegetable every first Saturday of August since 1978.

 

Preparing the Pimiento del Padron according to the traditional Galician recipe is very simple. Obviously first 200 gr are needed, Pimiento del Pardon, which of course if you don't live in Spain or grow yourself or can't find them, 2 tablespoons of extra virgin olive oil and plenty of coarse salt. The Peppers should be left whole, including the stalk, washed and dried well before cooking for a few minutes in a pan with olive oil. When they have taken a slightly toasted color, they are ready and sprinkled with a handful of coarse salt, as you can see in the photo. They are served hot and eaten with the hands, taking them by the stem, in Gallego rabecho, which however is not eaten, they are accompanied with slices of good rustic bread and with lots of cerveca, beer.

 

For any Recipe, even not spicy, take a look at the Spicy Recipes page !

 

A sachet of this simple delight contains 10 Seeds which will guarantee you an excellent harvest.

 

Pimiento del Padron Pepper - Capsicum Annuum - 0 / 5.000 Shu

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