Description
Chilli Name : PIMIENTO DE PADRÓN
Chilli Species : Annuum
Chilli Origin : Spain (Galicia)
Chilli Heat : Mild–Medium
Pimiento de Padrón — often shortened to Padron Pepper — is a famous Spanish heirloom from the Galician town of Padrón, where it’s been cultivated for centuries. Known for the saying “unos pican y otros no” (some are hot, and others are not), these chillies are a staple of Spanish tapas and a favourite among home growers.
Pods are small and conical, 5–7 cm long, ripening from green to red but typically harvested green and immature, when the flavour is mild and grassy with just a touch of warmth. Occasionally, a pod develops medium heat (up to 2,500 SHU), giving the dish its famous element of surprise. When left to fully ripen, the pods turn red and take on a sweet, slightly smoky flavour.
Plants are compact and productive (50–70 cm tall), producing heavy yields of uniform pods ideal for frying, grilling, or stuffing. Simply cooked in olive oil and sprinkled with sea salt, they’re one of Spain’s most recognisable small plates.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in about 80–90 days, yielding continuously through the summer.
