Top 14 Spanish Peppers

El Navarrico is a Spanish family-owned company specializing in high-quality vegetable preserves, based in San Adrián in the Navarra region of northern Spain. Founded in 1960 by José Salcedo and Amalia Herce, the company began as a small family initiative focused on preserving local vegetables such as asparagus and piquillo peppers. Over time it developed into a recognized producer of gourmet canned vegetables, legumes, sauces and prepared dishes while maintaining a close connection with regional agriculture. Navarra’s fertile soils and favorable climate provide ideal conditions for cultivating products like white asparagus, artichokes and piquillo peppers, which form the core of the company’s production. El Navarrico emphasizes the use of fresh, carefully selected ingredients and processing methods designed to preserve the natural flavor and texture of the vegetables. The company combines traditional preserving techniques with modern production technology to ensure quality and consistency. Today its portfolio includes a wide range of vegetable preserves and other pantry products distributed in many international markets. Through its focus on regional ingredients and careful preparation, El Navarrico reflects the long culinary tradition of vegetable preservation in Navarra.Expand

Prada a Tope is a Spanish enogastronomic brand from the El Bierzo region, founded in the 1970s by José Luis Prada, combining wine production, traditional food processing, and hospitality within a single concept. Its operations are centered around Palacio de Canedo, a restored estate that integrates a winery, restaurant, hotel, and production facilities, linking products directly to their place of origin. The winery focuses on native grape varieties such as mencía and godello, cultivated with organic practices and minimal intervention to preserve terroir expression. In parallel, the brand produces a wide range of gourmet products - such as roasted peppers, chestnuts, and fruit preserves - using traditional, slow-processing methods. Prada a Tope emphasizes local sourcing and collaboration with small producers, reinforcing regional identity while maintaining control over distribution through its own retail channels.Expand

Padrón pepper is a Galician pepper originating from the Padrón municipality. The peppers range in color from bright green to yellowish green. Although they are usually mild in flavor, about one in ten of these peppers is spicy as hell, but it's almost impossible to tell them apart until you taste them, which is like playing Russian roulette with peppers. Padrón peppers are traditionally fried in olive oil and seasoned with coarse sea salt. They are served in most tapa bars and restaurants in the region, and it's recommended to have a glass of beer, wine, or cider nearby - in case you eat a few of the spicy ones. The official and protected name of these peppers is pementos de Herbón.Expand

Pemento de Herbón are the Capsicum annuun L. green peppers of the Padrón variety grown at farms in the south of the province of A Coruña and in the north of the province of Pontevedra. These peppers are hand harvested while they are still unripe to preserve the green color. Pemento de Herbón are relatively small peppers with a length of about 5 cm, smooth and shiny skin and an intensely sweet, mildly spicy flavor. They have developed from a variety that was initially red and spicy, but the growers preserved only the seeds of the plants that were mild in flavor, thus producing a pepper that is far less spicy. Pemento de Herbón is grown without the use of artificial fertilizers, insecticides and herbicides by experienced farmers to ensure the superior characteristics and quality of this exceptional pepper. In tapa bars and restaurants, these peppers go by their more famous name pementos de Padrón.Expand

Pimientos del Piquillo de Lodosa are roasted Piquillo variety peppers produced in the autonomous community of Navarre. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is essential for the optimal development of these pepper. They are grilled or roasted (to bring out their sweetness), hand-peeled, marinated in olive oil with herbs, then jarred. The flavor of Pimientos del Piquillo de Lodosa is pleasantly bitter, with a sweet and slightly spicy aftertaste.Expand

Pimiento de Gernika are the green peppers traditionally grown in the area in the north of Spain, encompassing the northern part of the Basque region. This area has a typical Atlantic climate with high levels of precipitation which provide optimal conditions for the development of this pepper variety. The seed and ways of cultivation have been passed down through generations and have been a carefully protected secret. Gernikako Piperra are elongated peppers of the Derio and Iker varieties, harvested before they are fully ripe and are best enjoyed fried. The mild Guernica peppers—named for a town in the Basque region of Spain that was bombed during the Spanish Civil War—is generally prepared in a similar way to the Padrón pepper: lightly charred and then tossed in olive oil and sea salt. While the Padrónes can occasionally have quite a bit of heat to them, the Guernica peppers are consistently sweet and mild and the larger peppers are marvelous stuffed with goat cheese and fried.Expand

Guindilla is a hot pepper variety originating from the Basque Country, Spain. These peppers are long, narrow, and have a mild heat level. They're usually pickled in white wine vinegar and used for cocktails such as Bloody Mary, snacks, or appetizers such as pintxos (pinchos). The skin of guindilla peppers is smooth and shiny, while the color is vibrant green to greenish-yellow. The flavors are mild, bright, and slightly sweet. When pickled, the flavors become tangy and light. Interestingly enough, the pickled guindilla is known as piparra.Expand

Pimiento Riojano is a pepper of the Najerano variety grown in the autonomous community of La Rioja. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is crucial for the optimal development of this pepper variety. These peppers have a sweet and balanced flavor and crispy and juicy texture. The Pimiento Riojano is a large pepper, with a length of 16 to 18 cm, and can weigh up to 300g. They can be sold fresh, canned or roasted.Expand

Pemento da Arnoia is a green pepper of the Capsicum annuun L. species traditionally grown in the area of only 23 km² in the Province of Ourense, in the south of the Autonomous Community of Galicia. These bell peppers are green-colored with smooth and shiny skin and mellow aroma. Their flavor is quite sweet with a little bit of a spicy bite. They are harvested by hand while they are still unripe to preserve their green color.Expand

Pemento de Mougán are the Capsicum annuun L peppers grown in the Municipality of Guntín, in the district of Lugo in Galicia. They are green when unripe and are harvested for consumption at this stage of development. However, once they fully develop, they become bright red in color; in this stage, they are harvested only for their seeds. Pemento de Mougán are relatively small peppers with a length of about 5 cm, smooth and shiny skin and an intensely sweet, mildly spicy flavor. They developed from a variety that was initially red and spicy, but the growers preserved only the seeds of the plants that were mild in flavor, thus producing a pepper that is far less spicy. All stages of cultivation must take place within the defined geographical area, which provides ideal weather and soil conditions for the development of this particular variety.Expand

Pemento do Couto are the Capsicum annuun L. peppers grown in the Province of A Coruña, in the autonomous community of Galicia. These peppers are harvested in the early stage of their development while they are still green and have not yet developed their red hue. Pemento do Couto are relatively small peppers with the length of about 6 cm, smooth and shiny skin and an intensely sweet, mildly spicy flavor that is a consequence of the absence of capsaicin. They have a herby, green aroma and are very crunchy, juicy and succulent. All stages of cultivation must take place within the defined geographical area, which provides ideal weather and soil conditions for the development of this particular variety.Expand

Pimiento de Fresno-Benavente are the red peppers grown in northwestern Spain, northwest of Madrid and south of Oviedo. They are large, rectangular, thick peppers of the Morro de Vaca and Morrón varieties, with three, four and five lobes. Pimiento de Fresno-Benavente are very juicy and crunchy and have a sweet, slightly bitter and mellow flavor. The area of production has a Mediterranean climate with relatively high levels of precipitation, which is crucial for the optimal development of this pepper variety.Expand