Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The Capsicum annuum ‘Pimiento de Padrón’ is a cherished heirloom pepper from Galicia, in northwestern Spain, where it has been cultivated and enjoyed for centuries as a culinary staple and social ritual. These small, wrinkled, cone-shaped peppers—typically 2–3 inches long—are famed for their unpredictable heat: most are mild, but every so often, one delivers a surprise kick. This playful balance of flavor and spice inspired the saying, “Os pementos de Padrón, uns pican e outros non” — “Some are hot and some are not.”
The plants are compact, bushy, and highly productive, reaching 18–24 inches in height and producing abundant clusters of tender green pods throughout summer. Fruits mature from deep green to rich red, though they are traditionally harvested young and green for frying. The thin-skinned pods have a delicate, grassy sweetness when picked early, developing light smokiness and mild heat as they mature.
When pan-fried in olive oil and sprinkled with coarse sea salt, these peppers transform into the iconic Spanish tapa, blistered and bursting with flavor—a dish that captures the rustic charm of the Galician countryside. Their mild, nutty taste also shines in stir-fries, pasta, and grilled vegetable platters.
With a mild Scoville rating averaging 500–2,500 SHU, the Pimiento de Padrón offers more flavor than fire, making it ideal for adventurous eaters and family gardens alike. This variety matures quickly, thrives in containers, and rewards even novice growers with continuous harvests.
Originating from Spanish monastic gardens in the 16th and 17th centuries, these peppers were introduced from Indigenous American varieties brought to Europe during early transatlantic exchanges. Over generations, Galician farmers selected them for tenderness, prolific yield, and their now-famous “Russian roulette” heat.
To grow Padrón peppers is to cultivate a living piece of history—a pepper that bridges continents, cultures, and centuries through shared love of flavor, tradition, and the joy of surprise at the table.
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Minimum Seed Count
25
Heat
Hot
Scoville Heat Units
500–2,500 SHU
Soil pH
6.5–7.0
Soil Type
Loamy
Sunlight
Full sun
Plant Spacing
24 in
Row Spacing
24 in
Support
Stake
Ideal Soil Temp
70–90°F
Seed Depth
1/4 in
Sprouts in
7–14 Days
Life Cycle
Annual
Frost Hardy
Tender
Scientific Name
Capsicum annuum
Maturity
80-89 Days
(from transplant)
Grow Location
Container, Garden Plot, Raised Bed, Greenhouse, Community Garden
Non-GMO Safe Seed Pledge
Planting (How to Sow and Plant) — Pimiento de Padrón (Capsicum annuum)
Starting Indoors
Timing:
Begin seeds 8–10 weeks before the last expected frost date. Early indoor starts ensure strong transplants ready for warm weather.
Depth:
Sow seeds ¼ inch deep in a fine, sterile seed-starting mix. Gently cover and mist to maintain even moisture.
Temperature:
Keep the medium consistently 75–85°F (24–29°C) for best germination. Use a heat mat if necessary—cooler soil slows germination significantly.
Germination Time:
Seeds typically sprout in 7–14 days under optimal warmth and humidity.
Light:
Once seedlings emerge, provide 14–16 hours of strong light daily. Use grow lights if natural sunlight is limited.
Air Temperature:
Maintain ambient air temperatures between 70–80°F (21–27°C) during the day, with no lower than 60°F (16°C) at night.
Potting Up:
When seedlings develop their first true leaves, transplant into larger pots to encourage root development. Avoid letting roots become pot-bound.
Feeding:
Apply a ¼-strength balanced liquid fertilizer once a week after true leaves appear.
Soil Temperature & Transplant Timing
Never transplant by calendar alone—go by soil and night temperature conditions.
Check soil 2–4 inches deep:
It should register at least 60–65°F (16–18°C) for several consecutive mornings before transplanting.
Nighttime temperatures:
Keep above 55°F (13°C) for consistent growth.
Ideal root-zone temperature is 70–85°F (21–29°C).
How to check:
Insert a soil thermometer 2–4 inches deep and record early morning readings for several days to find the average.
Transplanting Outdoors
Hardening Off:
Begin 5–7 days before transplanting. Gradually expose plants to outdoor sun and breeze for increasing lengths of time each day.
Location:
Choose a site with full sun and well-drained, fertile soil rich in organic matter. Ideal pH range is 6.5–7.0.
Spacing:
Plant 12–18 inches apart in rows 24–30 inches apart. This ensures airflow and room for branching.
Support:
While compact, Padrón peppers can get top-heavy when laden with fruit. Use light stakes or small cages for support in windy areas or high-yield beds.
Mulch:
Apply mulch after soil warms to maintain even moisture, suppress weeds, and stabilize soil temperature.
How to Grow — Pimiento de Padrón (Capsicum annuum)
Watering
Provide 1 to 1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong, deep root systems.
Best method: Use drip irrigation or soaker hoses to keep foliage dry and reduce disease pressure.
If overhead watering is necessary, do it in the morning so plants dry before nightfall.
Consistent moisture ensures tender pods and prevents bitterness. Avoid overwatering—waterlogged soil can cause root rot and flavor dilution.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower, reduce nitrogen and increase potassium and phosphorus to support fruit set and flavor.
Organic compost or liquid seaweed feeds maintain soil health without overstimulating foliage.
Avoid excessive nitrogen—lush plants with few peppers are a common sign of overfeeding.
Weeding & Mulching
Keep the soil free from weeds, which compete for water and nutrients.
After soil warms, apply 2–3 inches of mulch (straw, leaf mold, or compost) to:
Retain moisture
Suppress weeds
Stabilize soil temperature
When hand-weeding, be gentle—pepper roots are shallow and easily disturbed.
Sun & Heat Management
Grow in full sun for best yield and flavor.
Pimiento de Padrón thrives in daytime temperatures of 70–90°F (21–32°C) and nights above 60°F (16°C).
In hot climates, provide light afternoon shade during heat waves above 95°F (35°C) to improve fruit set and reduce blossom drop.
Spacing & Support
Space plants 12–18 inches apart in rows 24–30 inches apart.
Provide light staking or small cages if plants are heavy with fruit or exposed to strong winds.
Pruning is minimal—just remove lower leaves for airflow once plants are well established.
Companion Planting
Good companions: Basil, onions, carrots, tomatoes, beans, parsley, and marigolds.
Avoid: Fennel and kohlrabi, which can stunt growth.
Padrón peppers thrive alongside herbs and vegetables in mixed beds—basil especially enhances pest resistance and flavor.
Container Growing
Use pots of at least 3–5 gallons with well-draining potting mix.
Containers dry faster—check moisture daily in hot weather.
Mulch the surface to reduce evaporation and shade pot sides to prevent root overheating.
Container-grown Padróns are perfect for patios, yielding steady harvests of fresh frying peppers all summer long.
Additional Tips — Pimiento de Padrón (Capsicum annuum)
Harvesting
Stage options:
Harvest pods when 1–2 inches long and deep green for the classic Spanish frying pepper. These young pods have thin walls, tender flesh, and mild flavor. Allowing pods to mature red deepens sweetness and adds a hint of smokiness.
Clean cuts:
Use small pruners or scissors to cut pods, leaving a short stem attached. Avoid pulling by hand, as this can tear stems and slow new flowering.
Harvest rhythm:
Pick regularly—every few days once fruiting begins—to encourage steady production throughout the season.
Curing for flavor:
If desired, let harvested pods rest for 2–3 days in a cool, shaded area to finish ripening evenly and concentrate sugars before cooking or storing.
Flavor & Nutrition
Profile:
Pimiento de Padrón offers a delicate, grassy sweetness with light earthiness and subtle nutty tones. Occasional pods develop a pleasant medium heat, adding excitement to each dish.
Nutrient content:
Rich in vitamin C, beta-carotene, and antioxidants. Fully red fruit contains higher carotenoid levels and sweeter flavor.
Cooking tip:
Blister pods in olive oil until lightly charred, sprinkle with coarse sea salt, and serve warm—simple, authentic, and unforgettable.
Handling
Generally mild:
Gloves are optional—these peppers are usually mild. Still, test one from each batch; the occasional hot pod can surprise you.
Post-harvest handling:
Wash hands after harvest and cooking to avoid transferring capsaicin residue to eyes or lips.
Preparation tip:
When frying, pierce each pepper once with a toothpick to prevent steam buildup and popping.
Storage & Preservation
Fresh storage:
Keep unwashed peppers in a breathable bag or paper-lined container in the refrigerator for 7–10 days.
Freezing:
Freeze whole or sliced pods on a tray, then transfer to airtight bags for up to 6 months.
Pickling:
Pickle whole or sliced pods in vinegar, salt, and garlic for tangy condiments that preserve flavor and texture.
Drying:
Ripe red pods can be air-dried or dehydrated at low temperatures and ground into a mild, smoky powder.
Kitchen Use
Traditional:
Fry in olive oil until blistered (Pimientos de Padrón fritos), then sprinkle with sea salt. A favorite Spanish tapa.
Modern uses:
Slice into omelets, grain bowls, pasta, or stir-fries. Roast with potatoes and herbs or stuff with cheese for a mild, savory appetizer.
Plant habit:
Compact, bushy growth makes them ideal for small gardens or containers.
Lightly pinch the growing tips when plants reach 8–10 inches tall to promote branching and heavier yields.
Sun & airflow:
Ensure 6–8 hours of direct sunlight daily. Prune lower leaves once plants mature to improve circulation and reduce disease risk.
Heat management:
Fruit set slows above 95°F (35°C). Provide 30–40% shade cloth or light midday protection during extreme heat.
Container Care
Container size:
Use at least a 3–5 gallon container, though larger volumes increase yields.
Moisture management:
Keep soil evenly moist but never soggy. Mulch and shade the pot sides to prevent root stress in midsummer.
Fertilizer maintenance:
Feed lightly every 2–3 weeks with a balanced or low-nitrogen fertilizer to sustain flowering and fruiting.
Companion Planting & Pollinators
Good companions: Basil, onions, and marigolds deter pests and attract beneficial insects.
Pollinators: Flowers attract bees, hoverflies, and native pollinators that enhance fruit set.
Seed Saving
True-to-type selection:
Select pods from plants that match desired traits—uniform pod size, shape, and flavor balance (mostly mild, occasional heat).
Isolation:
Keep at least 150 feet from other Capsicum annuum varieties for cleaner seed lines, or use blossom bags for hand-pollination.
Drying & storage:
Dry cleaned seeds for 7–10 days, then store in airtight containers with desiccant in a cool, dark place. Test germination annually.
Common Pests & Problems — Pimiento de Padrón (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Spray with a strong stream of water to dislodge. Use insecticidal soap or neem oil weekly until populations drop. Encourage beneficials like lady beetles and lacewings.
Spider Mites (fine stippling, yellowed foliage, webbing in dry heat)
Controls: Increase humidity, hose undersides of leaves, apply horticultural oil or neem. Release predatory mites in greenhouse settings.
Whiteflies (clouds when disturbed; sticky honeydew on undersides)
Controls: Place yellow sticky cards near plants, vacuum in early morning, apply insecticidal soap or neem.
Thrips (silvery streaks, distorted new growth, virus vectors)
Controls: Use blue or yellow sticky traps, remove weeds and spent blooms, treat with spinosad or insecticidal soap.
Flea Beetles (tiny shot-hole damage on young leaves)
Controls: Cover with row fabric until flowering, sprinkle diatomaceous earth around stems, use trap crops like radish nearby.
Pepper Maggot / Fruit Borers (larvae tunneling into pods; regional issue)
Controls: Harvest promptly, destroy infested fruit, rotate crops, use pheromone or bait traps where prevalent.
Cutworms (seedlings cut at soil line)
Controls: Use collars at base of seedlings, keep garden free of debris, handpick pests at dusk.
Caterpillars (Hornworms, Loopers) (chewed leaves and fruit)
Controls: Handpick when visible, apply Bacillus thuringiensis kurstaki (Bt) on small larvae.
Slugs & Snails (holes in foliage or pods near soil)
Controls: Remove mulch near stems, set beer traps, use copper tape or iron phosphate bait.
Diseases
Bacterial Leaf Spot (water-soaked lesions turning brown and angular)
Prevention: Start with clean seed, avoid overhead watering, rotate crops 3+ years away from Solanaceae, sanitize tools.
Management: Remove infected leaves; copper-based sprays protect healthy tissue.
Anthracnose (sunken, moldy lesions on ripening pods)
Prevention: Mulch to prevent splash, ensure airflow, use drip irrigation.
Management: Remove affected fruit promptly; consider protectant fungicides labeled for peppers.
Phytophthora Blight / Root Rot (sudden wilt, dark lesions, fruit collapse in wet soils)
Prevention: Plant in raised beds or well-drained soil, avoid overwatering or poorly drained spots.
Management: Remove and destroy infected plants, avoid replanting peppers in that spot the same season.
Powdery Mildew (white powdery coating on leaves late in season)
Prevention: Maintain spacing for airflow, avoid high nitrogen feeding.
Management: Remove affected leaves, apply biofungicides as needed.
Verticillium & Fusarium Wilt (one-sided yellowing and vascular browning)
Management: Rotate crops, solarize soil if feasible; remove and discard infected plants—no in-plant cure.
Mosaic Viruses (mottled, curled, stunted leaves; often aphid- or thrips-vectored)
Prevention: Control insect vectors, remove infected plants, sanitize hands and tools, avoid tobacco contamination.
Physiological & Environmental Issues
Blossom End Rot (dark, sunken spots on pod tips)
Cause: Inconsistent watering or calcium uptake issues.
Fix: Keep moisture consistent, mulch to stabilize, avoid root disturbance, and prevent over-fertilization.
Poor Fruit Set
Cause: Heat >95°F, cool nights <55°F, excess nitrogen, or low light.
Fix: Provide light shade during hot spells, steady watering, and moderate feeding.
Sunscald (white or tan patches on fruit from sudden sun exposure)
Fix: Keep a healthy leaf canopy; avoid heavy pruning.
Edema / Water Stress (blisters or corky lesions on leaves or pods)
Fix: Maintain even watering; avoid drastic wet–dry cycles.
Cracking / Splitting (after rain following drought)
Fix: Keep soil moisture steady; harvest promptly when pods ripen.
Flavor Variability
Note: Soil fertility, water stress, and maturity stage influence the mild-to-hot variation. Pick pods early for mildness or later for richer flavor and slight heat.
Monitoring & Prevention — Quick Checklist
Inspect weekly, checking leaf undersides and young shoots.
Water at soil level, not overhead.
Prune lightly for airflow, removing only problem leaves.
Mulch after soil warms to reduce splash-borne disease.
Rotate crops 3+ years away from tomatoes, peppers, eggplants, and potatoes.
Sanitize pruning tools and dispose of infected material—don’t compost uncertain debris.
Frequently Asked Questions (FAQs) — Pimiento de Padrón (Capsicum annuum)
Q: How hot are Pimiento de Padrón peppers?
Most Padrón peppers are mild, typically ranging from 500–2,500 Scoville Heat Units (SHU). However, about one in ten can surprise you with noticeable heat. This natural variation is what makes them famous in Spanish cuisine for their “pepper roulette” charm.
Q: How long do they take to mature?
From transplant, expect 70–90 days to full maturity. Harvest pods early—when 1½ to 2 inches long—for classic tapas-style frying, or allow them to ripen red for a slightly sweeter, smokier flavor.
Q: How long does germination take?
Seeds generally sprout in 7–14 days when kept between 75–85°F (24–29°C) with steady moisture. Cooler soil may slow or reduce germination.
Q: Do Padrón peppers need special soil conditions?
They thrive in rich, loamy, well-drained soil with a pH of 6.5–7.0. Consistent moisture and warmth are essential for healthy plants and high yields.
Q: What spacing do they need?
Space plants 12–18 inches apart in rows 24–30 inches apart. This ensures airflow, supports branching, and helps prevent fungal issues.
Q: Do I need more than one plant for pollination?
No. Padrón peppers are self-pollinating, but outdoor airflow or visiting pollinators can increase fruit set.
Q: Can I grow Pimiento de Padrón in containers?
Yes! They grow beautifully in 3–5 gallon pots with quality potting mix. Be sure containers have good drainage and full sun exposure.
Q: How many peppers will one plant produce?
Each plant can yield 40–80+ pods throughout the growing season, especially with regular picking to encourage continued flowering.
Q: How should I harvest them?
Cut pods with clean pruners or scissors when they are green, glossy, and 1–2 inches long for traditional use. Leaving a short stem attached helps prevent plant stress.
Q: What’s the best way to cook Padrón peppers?
For the classic Spanish tapa, fry in olive oil until blistered, sprinkle with coarse salt, and serve warm. They’re also great grilled, roasted, or stuffed with cheese or seafood.
Q: How should I store them?
Store fresh peppers unwashed in a paper or perforated plastic bag in the refrigerator. They’ll keep for up to 10 days. For long-term use, freeze whole or sliced, or pickle in vinegar and salt.
Q: Are Padrón peppers perennial?
Only in frost-free climates (Zones 10–12). In most areas, grow as annuals. You can overwinter container plants indoors with bright light and minimal watering.
Q: Why do some peppers turn out spicy?
Heat variation comes from genetics and growing stress. High temperatures, drought, or nutrient imbalance can increase capsaicin levels. For milder pods, keep watering consistent and avoid excessive heat stress.
Q: Can Padrón peppers cross-pollinate with other varieties?
Yes, they can cross with other Capsicum annuum peppers if planted nearby. If you plan to save seeds, isolate varieties by distance or use blossom bags.
Q: Are Padrón peppers safe to handle and eat raw?
Yes. They’re generally mild, though occasional hot ones can surprise you. Handle as you would any mild chili, and wash hands after cutting to avoid irritation.
Q: Can they be ornamental as well as edible?
Absolutely. Compact plants with clusters of green to red fruit are decorative and ideal for patio containers, giving both aesthetic and culinary value.
Q: Why are my Padrón peppers bitter or tough?
This usually happens when pods are left on the plant too long or exposed to irregular watering. Harvest young and tender for the best flavor and texture.
History & Culture — Pimiento de Padrón (Capsicum annuum)
The story of the Pimiento de Padrón begins not in Spain but in the ancestral farmlands of Mesoamerica, where Capsicum annuum was first domesticated and cultivated thousands of years ago by Indigenous peoples. Across regions that today include Mexico, Guatemala, and Belize, early agriculturalists carefully selected peppers for flavor, resilience, and use in both food and medicine. These original keepers of the chile—Maya, Nahua, Zapotec, and many others—established the foundation for all annuum varieties known worldwide today.
Chiles held deep cultural significance: they were offerings, medicines, and daily sustenance, representing warmth, vitality, and spirit. Even now, Indigenous growers across Mexico continue to maintain diverse landraces of annuum peppers, preserving ancient flavor lineages that remain the genetic ancestors of Europe’s heirloom types, including the famed Padrón.
When Spanish expeditions crossed the Atlantic in the 16th century, these Indigenous domesticated peppers traveled with them—first through Caribbean trade networks and then into Iberian monastic gardens. In the cool, green valleys of Galicia, Spain, monks at the Herbón Monastery began cultivating and selecting these peppers for tenderness and mildness, giving rise to the variety we now know as Pimiento de Padrón.
Over centuries, Galician farmers refined the pepper’s genetics through traditional seed saving, guided by taste and tradition rather than heat. The result was a pepper with flavor over fire, where most pods remain mild but a few surprise the eater with a pleasant spark. This became a hallmark of the region’s cuisine, symbolizing both hospitality and playfulness.
The peppers soon became a fixture in rural Spanish foodways—pan-fried in olive oil, sprinkled with sea salt, and served as a humble yet elegant tapa in both farm kitchens and city taverns. Today, they remain one of Spain’s most beloved dishes, representing the heart of Galician agricultural heritage.
Yet their roots are undeniably transatlantic. Each Padrón pepper embodies the living relationship between Indigenous seedkeeping in the Americas and European monastic and peasant agriculture. The pepper’s journey—from Mesoamerican milpas to Spanish monasteries to global kitchens—reflects centuries of cultural exchange, adaptation, and shared reverence for the land.
To grow Pimiento de Padrón today is to participate in that living continuum: honoring Indigenous innovation, European stewardship, and the enduring bond between people, plants, and place.
Saving seeds from Pimiento De Padron Peppers (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining pepper flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Culinary Uses – A Pepper of Surprise and Tradition
Classic Spanish Tapas:
The Pimiento de Padrón is most famously served a la plancha—quick-fried in olive oil until blistered, then dusted with coarse sea salt. This rustic dish, called Pimientos de Padrón fritos, is a staple of Galician taverns and seaside kitchens. Its charm lies in unpredictability—most peppers are mild, yet every so often one brings a spark of heat.
Roasted & Grilled:
Roast over open flame, grill whole, or oven-blister until the skins darken. The thin flesh softens into a smoky, nutty delicacy that pairs beautifully with seafood, roasted meats, or crusty bread rubbed with tomato and garlic.
Stuffed Peppers:
The mild flavor and tender walls make Padróns perfect for stuffing. Fill with cheese, anchovies, rice, or herbed breadcrumbs and roast until golden.
Salads & Rice Dishes:
Slice raw or lightly sautéed pods into salads, paella, or arroz con mariscos for gentle sweetness and color contrast.
Pickled or Preserved:
Padróns pickle beautifully. Combine with garlic, herbs, and vinegar for a crisp, tangy accompaniment to tapas boards or sandwiches.
Dried & Ground:
When fully ripened to red, Padrón peppers can be dried and ground into a mild paprika-like powder—ideal for seasoning roasted vegetables or soups.
Preservation & Pantry Value
Pickling: Maintains the pepper’s tenderness and subtle flavor. Use whole green pods for visual appeal in jars.
Freezing: Keeps flavor well—freeze blistered or raw peppers flat before transferring to bags.
Dehydrating: Produces a sweet-smoky powder that enhances sauces and rubs.
Fermentation: Creates tangy pepper relishes and probiotic hot sauces with gentle heat.
Flavor Benefits Beyond Heat
Pimiento de Padrón offers the bright, grassy, lightly nutty aroma of its Capsicum annuum ancestry without overwhelming spice. Its mild heat broadens culinary inclusion—children, elders, and heat-sensitive eaters can all enjoy the dish. The flavor deepens when peppers ripen red, developing subtle fruit and umami tones reminiscent of roasted hazelnut and sun-dried tomato.
Garden & Ornamental Benefits
Compact, attractive plants produce continuous clusters of small green pods ripening to red, adding color to both garden beds and container displays. Their prolific yield and adaptability make them excellent for small-space growers or home cooks wanting frequent harvests.
Cultural & Traditional Uses
Indigenous Roots:
Descended from Capsicum annuum lineages first domesticated by Mesoamerican Indigenous peoples, these peppers represent a direct link between ancient New World seedkeeping and modern global cuisine. Their flavor heritage continues to thrive in both Indigenous gardens of the Americas and European farms—a living symbol of resilience, adaptation, and cultural exchange.
Spanish Heritage:
In Galicia, the cultivation of Padrón peppers remains part of rural identity and community festivals. Families gather in summer for romerías—outdoor celebrations—where peppers are fried in open pans and shared as a communal treat. This act of sharing, of mildness and surprise, mirrors the deeper values of generosity and humor rooted in both Indigenous and European food traditions.
Health Benefits
High in vitamin C, vitamin A, and antioxidants supporting immune and skin health.
Low-calorie, nutrient-dense, and naturally anti-inflammatory.
The occasional spicy pod adds gentle metabolic stimulation without overwhelming heat.
Suggested Pairings
Savory base: Olive oil, garlic, coarse sea salt, black pepper.
Bright accents: Lemon juice, sherry vinegar, or smoked paprika.
Proteins & grains: Seafood, roasted chicken, eggs, rice, or quinoa.
Herbs & extras: Parsley, thyme, rosemary, basil, and manchego cheese.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Pimiento De Padrón
$200 USD
$325
Unit price /
Unavailable
Description
The Capsicum annuum ‘Pimiento de Padrón’ is a cherished heirloom pepper from Galicia, in northwestern Spain, where it has been cultivated and enjoyed for centuries as a culinary staple and social ritual. These small, wrinkled, cone-shaped peppers—typically 2–3 inches long—are famed for their unpredictable heat: most are mild, but every so often, one delivers a surprise kick. This playful balance of flavor and spice inspired the saying, “Os pementos de Padrón, uns pican e outros non” — “Some are hot and some are not.”
The plants are compact, bushy, and highly productive, reaching 18–24 inches in height and producing abundant clusters of tender green pods throughout summer. Fruits mature from deep green to rich red, though they are traditionally harvested young and green for frying. The thin-skinned pods have a delicate, grassy sweetness when picked early, developing light smokiness and mild heat as they mature.
When pan-fried in olive oil and sprinkled with coarse sea salt, these peppers transform into the iconic Spanish tapa, blistered and bursting with flavor—a dish that captures the rustic charm of the Galician countryside. Their mild, nutty taste also shines in stir-fries, pasta, and grilled vegetable platters.
With a mild Scoville rating averaging 500–2,500 SHU, the Pimiento de Padrón offers more flavor than fire, making it ideal for adventurous eaters and family gardens alike. This variety matures quickly, thrives in containers, and rewards even novice growers with continuous harvests.
Originating from Spanish monastic gardens in the 16th and 17th centuries, these peppers were introduced from Indigenous American varieties brought to Europe during early transatlantic exchanges. Over generations, Galician farmers selected them for tenderness, prolific yield, and their now-famous “Russian roulette” heat.
To grow Padrón peppers is to cultivate a living piece of history—a pepper that bridges continents, cultures, and centuries through shared love of flavor, tradition, and the joy of surprise at the table.
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