Pimientos de Padrón Chilli may be likened to Russian Roulette, as each bite is an unpredictable gamble; approximately 10% of the chillies provide a fiery kick, while the remainder are as mild-tasting as a bell pepper. This feature of variably-spicy chillies is not unique to Padrons, but these chillies offer a unique experience with the surprising warmth of 1 in 10 chillies, ultimately providing an enjoyable and stimulating taste.
The town of Padron, in the Galicia region of north-western Spain, is famous for these little fried green peppers with their delicate herbal notes of asparagus and grass. The thin-skinned peppers, seemingly, were brought over by missionaries from South America in the 1500s and grown in the huerta (vegetable garden) of the Franciscan monastery of San Antonio de Padua in the neighbouring Herbrón, which hosts the annual Pimientos de Padrón Chilli festival in August.
Seed Quantity 15 Seeds
Species Capsicum annuum
Origin Galicia, Spain
Heat Level (Scoville Rating) Mild (1,000-5,000 SHU)
Pod Description Pimientos de Padrón Chilli pods measure approximately 10 cm in length, starting from a vibrant green and ripening to a rich red colour. These peppers have a distinct conical shape, featuring slight crinkles and a narrow groove running along one side.
Also known as Padron
Germination requires warm temperatures of a min of 18-22℃. These plants are capable of reaching heights of 2m when grown in the ground, providing ample cropping if picked regularly. Typically ready to harvest at approximately 100 days after planting, sowing should take place no later than springtime.
The best harvesting time is when the pods are 2.5-4cm long, turning a bright to yellowish-green colour with curved furrows on their surface. If the Pimientos de Padron Chilli is not picked at that time, it will grow to 10cm, becoming bright red and increasing in heat up to 3,000SHU.
Cooking & Eating
The majority of Pimientos de Padrón Chilli are mild and sweet, with no heat present. Nevertheless, a few may experience significantly increased spiciness due to higher exposure to warmth and sunlight during growth. Since it is impossible to discern heat levels without tasting, therefore a game of 'Padron Roulette' is often played.
Frying the Pimientos de Padrón Chilli 🌶 in a heavy pan with a little olive oil until the skin is blistered and charred is a straightforward process. Then, simply season with some sea salt and they are ready to consume by pulling away the stem and devouring the chilli.