Pimientos de padron : Some are hot some are not

Our Pepper Varieties

Pimientos de Padron pepper

Pimientos de Padrón (Galicia, Spain)

These small-fruited peppers originated in Galicia, northwest Spain, where the bite-sized green fruits are sauteed in olive oil and served with medium-ground sea salt in tapas bars across the country. Most of the peppers are relatively mild, but an occasional, unpredictable hot one has led their eating being likened to a game of "Spanish Roulette!" Also fine for pickled peppers.

O Couto pepper

O Couto (Galicia, Spain)

The Pimiento de O Couto is grown exclusively in the county of Ferrol, in the very furthest northwestern reaches of Galicia. It is usually around 6-8 cm in length and has a grassy/green flavour which is accentuated by frying in olive oil and then being salted. In a part of the world where spicy foods are not widely enjoyed, the Pimiento de O Couto has made a name for itself locally for its reliably non-piquant flavour.

Guernika pepper

Guernika (Basque, Spain)

The famous Pimiento de Guernika is thought to have been grown first as a hot pepper, but had the heat bred out of it over centuries of adaptation to the mild and humid conditions of the Cantabrian coast. Nowadays the variety is used above all as a green pepper, picked when it is still sweet and tender, and used for frying. One of its defining characteristics is its fine skin, which when cooked is so delicate that it virtually melts in the mouth.

Fushimi pepper

Fushimi (Japan)

Known as a choice sweet chili for cooking, this wonderfully thin walled fruit turns glossy red when ripe but is used primarily in its green stage. A hard to find variety for authentic Asian cooking, it is perfect for many types of cuisine.

Shisito pepper

Shisito (Japan)

A favorite old Japanese variety which produces 7cm long, slightly wrinkled fruit that are perfect for frying then salting, making tempura and other traditional recipes. The fruit is emerald green color, mildly flavored with a just bit of spice.

Stavros pepper

Stavros (Greek)

The finest heirloom Greek Pepperoncini available, it has a wonderful spicy/sweet flavor that makes it so special. Traditionally picked young for pickling, they are used also as a fryer or stuffed.

Lombardo pepper

Lombardo (Nth. Italy)

A long, pale green, very sweet frying pepper that turns red, yellow or orange when ripe. The peppers are 12-15cm long, with very thin skin and can be fried, pickled or dried.

Friarello di Napoli pepper

Friarello di Napoli (Sth. Italy)

The famous frying pepper (hence its name) of Naples, Italy. This heirloom produces small, long, cone-shaped peppers that are fried or pickled and are known for their sweet, distinctive flavour.

Jimmy Nardello pepper

Jimmy Nardello (USA/Italy)

This fine Italian pepper was grown each year by Giuseppe and Angella Nardiello, in their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the USA, settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy. A long, thin-skinned frying pepper, it dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organisation.

Piment d'Anglet pepper

Piment d'Anglet (Basque, Spain)

A somewhat twisted, sweet frying pepper from the Basquelands that can be grown out to 15 cms. and beyond. The flavour is most similar to that of the Padron but without any heat. Besides frying, the Basques use it in the dish "piperade", a spicy tomato & pepper sauce.

Guindillas pepper

Guindillas (Basque, Spain)

A spicy (5/10), light-green Basque fryer that is served in tapas bars fried with garlic and olive oil. Unlike the Padron, most of the Guindillas have a little heat which is variable. A fantastic pickling pepper.

Marconi pepper

Marconi (Italy)

Incredibly sweet and beautiful, these long, slim sweet peppers are the gourmet's choice. They have a wonderful taste and feature sweet skin, medium thick flesh and a mild and juicy flavour. This variety is often used for roasting and frying but also tastes wonderful when eaten fresh or stuffed.