Often cooked by frying, the Pimientos de Padrón are small green peppers, about five to seven centimeters long. They are endemic to Padrón, from the Galician region of Spain, situated 22 kilometers from the Santiago de Compostela. The peppers were first cultivated in the village of Herbon, by monks residing at the Convento Franciscano monastery. The monks were believed to have brought the peppers to Padrón from their South American colonies in the 16th century; the peppers are still being grown in the area after 400 years.
Known for their distinctively fresh and salty-sweet taste, the Pimientos de Padrón have steadily worked their way to becoming one of the most mouthwatering Tapas en Barcelona specialties, as savory as the local favorites. Aside from their load of flavors, the peppers are also stacked with nutritional value unparalleled for their small size. They contain vitamins A, B1, B2, C, proteins and calcium among others, while having virtually no calories.