capsicum annuum - SHU: 2.500
Pimiento de Padrón (Capsicum annuum) is a traditional Spanish chili pepper variety celebrated for its small size, mild heat, and rich flavor. Known as a staple in Spanish cuisine, this pepper is famous for the saying, "Some are hot, some are not," as its heat level can vary unpredictably. Originating from the town of Padrón in Galicia, Spain, this pepper is a must-have for those seeking authentic Mediterranean flavors.
Pimiento de Padrón hails from the Padrón municipality in the Galicia region of Spain, where it has been cultivated since the 16th century. Introduced by Spanish monks who brought chili seeds from the Americas, the pepper quickly became a favorite for its versatility and unique characteristic of variable spiciness. Today, it is a celebrated ingredient in Spanish tapas and an integral part of the region's culinary heritage.
Pimiento de Padrón plants are compact and bushy, typically reaching a height of 50-70 cm (20-28 inches). The peppers are small, measuring about 5-7 cm (2-3 inches) in length, and have a wrinkled, tapered shape with a glossy green skin that turns red when fully ripe.
The flavor of Pimientos de Padrón is mild and grassy, with a slight bitterness. While most peppers are sweet and mild, about 10-20% can be unexpectedly spicy, with heat levels ranging from 500 to 2,500 Scoville Heat Units (SHU). This unpredictability adds an element of excitement to dishes featuring these peppers.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to enrich the soil and promote vigorous growth.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Avoid overwatering to prevent root rot and encourage healthy fruit development.
Care: Plant in full sun for optimal growth and productivity. Provide stakes or cages if plants grow tall and become heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Harvest fruits when they are small, typically 5–7 cm (2–3 inches) long, for the classic mild flavor. Mature peppers may develop more heat. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Pimientos de Padrón are traditionally pan-fried with olive oil and sprinkled with sea salt. Regular harvesting encourages continued fruit production.
Pimientos de Padrón are iconic in Spanish cuisine, often served as a popular tapas dish. The peppers are typically blistered in olive oil until they develop a charred exterior, then sprinkled with coarse sea salt and served hot. This simple preparation highlights their natural flavor and is an essential part of Spanish culinary traditions.
In addition to tapas, Pimientos de Padrón can be used in salads, stir-fries, and roasted vegetable dishes. They pair beautifully with seafood, grilled meats, and other Mediterranean ingredients. When red and fully ripe, the peppers can be used to make sweet and mildly spicy sauces or jams. Their versatility and mild heat make them a favorite among home cooks and professional chefs alike.
