It is cultivated from time immemorial, passing from generation to generation. Every farmer owns his seed, maintaining and selecting the best plants, offering as a result a product with excellent culinary qualities.

Mild temperatures and unusual thermal oscillation, as well as the area soils, influence directly the morphological and sensory (organoleptical) characteristics and particularly in the colour, brightness, relation between the weight of fruit and seed and the most important thing: the low level of capsaicin present in the fruit tissue.

Herbón Peppers are fruits of the solanaceae family, species Capsicum annuun, L, considered commercial variety “Padrón”, being the local ecotypes of this pepper those produced in the SAT A Pementeira.

The characteristics of the Herbón Pepper are the following:

-Conical or troconical longitudinal section

-Slightly coarse

-Three or four locules marked in the apex

-Weight between 2 and 2.5 g per unit

-Fruit length: from 3 to 5 cm

-Base diameter from 1.5 to 2 cm

-Peduncle length from 3.5 to 6 cm

-Bright green coloured skin

-Wall or fruit meat thickness approximately 1.1 mm

-Relation fruit weight/seed weight: average value 3.2

-Distinctive taste, that can be slightly spicy depending on the climatic conditions and environmental factors.

Geographical Zone:

The geographical and production zone is fundamentally located in the Ulla and Sar valleys, that is determined by the following councils: Padrón, Dodro, Rois, Pontecesures and Valga.

The plant and the fruit:

The Peppers plant can grow up to a meter high in the open air and up to two meters high in a green house. It has many branches what makes more difficult to find the fruits during harvesting, as they are also green. Authenticity and flavour of the fruit are defining.


The main component is water. It is considered to have a nutritive value similar to that of the green pepper: with vitamins and minerals. When raw they are an excellent source of Vitamin C. It should be noted the content in provitamin A or beta-carotene, folates and vitamin E, nutrients with antioxidant attributed properties. They also contain potassium and magnesium.

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