How much of these chemicals a pepper makes, and how spicy it is, depends on things like temperature, sunlight and water. This connection between the environment and the food we eat made Padrón peppers even more interesting to me.
It is evident that food is more than just taste and satisfaction. It can tell us about a region's geography, environment, traditons and culture. Exploring Galicia’s cuisine has been one of my favorite ways to learn more about the place I get to call home this year!
