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©INGACAL (Galicia)

©INGACAL (Galicia)

Production area

The production area coincides with that of preparation and packaging, and comprises the following municipalities: Padrón, Dodro and Rois, belonging to the province of A Coruña, and Pontecesures and Valga, in the province of Pontevedra, in the Autonomous region of Galicia.
The designation name "Herbón" is the name of the parish of Padrón Town Council in which the monastery credited with introducing this pepper from America is located.


Spanish Vegetables

Pemento de Herbón PDO

Fruit belonging to the Solanaceae family, species Capsicum annuun, L, commercial variety "Padrón" and local ecotypes of this pepper, provided they are from plots inscribed in the appropriate register, managed by the controlling body.

Tasting notes

The skin is smooth, shiny and a pale light green in color. To taste, it has a moderately intense aroma, a sweet flavor, and can be slightly hot.

Other notes

Seen lengthways, it has a conical or cylinder shape, is slightly wrinkled, with three or four cavities marked at the tip.
They usually weigh between 3.5 and 4.5 g / 0.12 and 0.16 oz each.
Fruit length is between 3.5 and 5.5 cm / 1.38 and 2.17 in.
The diameter at the base varies from 1.5 to 2 cm / 0.59 to 0.79 in.
Stem length is between 3.5 and 6 cm / 1.38 and 2.36 in.
Thickness of the wall or flesh: 0.06 in approximately.
Ratio fruit weight/seed weight: an average of 3.2.



Spanish Ministry of Agriculture 

Instituto Galego da Calidade Alimentaria (INGACAL) 


Regulatory Council, Pimiento de Herbon PDO 

Production / Processing method

The nursery plants come from authorized producers inscribed in the appropriate register. Seed bed preparation and sowing are begun in October and continue throughout November, December and January. Planting out in greenhouses is done in February, March and April, and harvesting starts in mid-May. Outdoor planting is done during May and June.

Planting density in greenhouses is 2-4 plants per yd2, and support canes are often used. Outdoors, density is 3-5 plants per square yard. As a rule, the maximum permitted yield is 9.9 lb/ yd2 outdoors and 13.2 lb/ yd2 in greenhouse.

Picking is done manually and starts when the physical, chemical and organoleptic properties of the fruit are at their height. Picking is carried out in as many waves as may be necessary to obtain high quality fruit, using the materials and human means required to prevent the product from deteriorating.

The peppers must be packed in the established geographical area, which is a decisive factor in protecting the product's special features and its quality.

Geography / Relief and climate

he mild temperatures and scarce differences in temperature, as well as the soil in this area, have a direct impact on its morphological and organoleptic properties, particularly on the color, the fruit to seed weight ratio and the low level of capsaicin in its flesh. The soil and climate in these valleys provides the peppers with the ideal conditions and they are very adaptable to being grown in small plots of land. As they are fairly labor intensive, they have enabled the region's rural population to thrive.

Regulatory Council

Consejo Regulador de la DOP Pemento de Herbón
Calle Dolores, s/n
15900, Padrón (A Coruña) Galicia
Tel: (+34) 981 810 404
Fax: (+34) 981 810 404

No. of companies in the PDO / PGI / TSG / Sector (approx.)


Spanish exporters

To find export companies of this product, see PDO website for more details: PDO Pemento de Herbón 

Raw materials / Origin

Peppers belonging to the Solanaceae family, species Capsicum annuun, L, commercial variety.

Marketing season

The peppers are on sale between 15 May and 31 October, but this may change depending on weather conditions.

Plant / Animal Origin


Fresh / Processed (Canned) / Frozen


Cultivated Surface

32,1 acres

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