Spanish · appetizer
Pimientos de Padrón
Pimientos de Padrón reads richness 4.9, salinity 3.6 and herbaceous 3.1 on Palate's 0–10 flavor X-ray — a Spanish appetizer, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 2.9 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 3.1 / 10
- Rich & Fat — 5.4 / 10
- Aromatic & Spice — 3.3 / 10
The measured notes (of 18)
Richness 4.9 · Salinity 3.6 · Herbaceous 3.1 · Bitterness 2.7 · Earthy 2.5 · Fruity 2.4 · Heat 2.2 · Umami 2.0 · Nutty 1.8 · Sweetness 1.5 · Citrus 0.8 · Floral 0.8
What's in it (3)
- 1 lb Padrón peppers
- 3 tbsp extra-virgin olive oil
- 1 tsp coarse sea salt
Time & effort: about 15 min (5 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 25.4 kcal, 1.3 g protein, 0.2 g fat, 4.7 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Heat olive oil in a heavy skillet or cast-iron pan until smoking hot, then add the whole peppers in a single layer.
- Blister and cook, turning, for 2-3 minutes until the skins are charred in spots and the peppers are slightly wilted.
- Drain, pile on a plate, and shower with coarse sea salt; eat whole including the stem.
Dishes with a similar flavor shape
- Little Fish Of The Garden (Peixinhos Da Horta) - Portuguese — Portuguese
- Insalata Caprese — Italian
- Fainá — Argentine
- Kuku Sabzi — Persian
- Aviyal ( One Of The Most Healthiest Vegetable Preparation.) — Indian
Keep reading: what richness, salinity, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.