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Some bite, others don’t
where do padron peppers come from?
It is a variety of cement that comes from the agricultural cultivation of the San Francisco de Herbón mosteiro.
Its cultivation takes place in a good part of the catchment areas of the Ulla river and its Sar tributary. Currently, varieties are also grown in the Levantine south of Spain and in Morocco.
The Padrón peppers gained great fame because some two of their fruits have a spicy flavor while others do not.
<< Some bite and others don’t >>
DID YOU KNOW?
How do you know they bite?
Matte color
What starts a fire is a lack of watering or the weather, since the peppers don’t get as much sun or water while they’re growing. In order to survive, these are more likely to produce capsaicin and therefore bite
To be able to distinguish hot from non-hot, you have to pay attention to the color and shape before cooking.
Sharper specimens burn more intensely
Pepper is made hot by a chemical compound, capsaicin.
Larger peppers contain more capsaicin and are therefore more likely to burn.
AND NOW,
Do you dare to eat a padrón pepper?
Calendar of Padrón peppers
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