In Spanish tapas cuisine, what ingredient gives pimientos de Padrón their name?

Padrón peppers give pimientos de Padrón their name.

These small green peppers come from the municipality of Padrón in Galicia, northwestern Spain. They are usually fried or blistered in olive oil and served simply with coarse salt. The preparation is a classic example of a tapa in which the quality of the produce and the cooking method do most of the work.

Most Padrón peppers are mild, but some can be unexpectedly hot. This natural variation is the source of the familiar Spanish saying that “some are hot and some are not.” Heat levels depend on growing conditions and the individual pepper, so the appearance of a pepper does not reliably reveal its spiciness.

Padrón peppers are not the same as piquillo peppers, which are a different Spanish variety often roasted and preserved. The name Padrón refers to the pepper variety and its Galician association.