Padron – Capsicum annuum

Plant description

Padrón chilli is a traditional Spanish Capsicum annuum variety originating from the Galicia region in northwest Spain, specifically around the town of Padrón. It has been grown there for centuries and is now famous worldwide thanks to its role in classic Spanish tapas cuisine. What makes Padrón truly unique is its unpredictability—while most fruits are mild, occasionally one will deliver a surprising kick, giving rise to the well-known phrase: “Algunos pican, otros no” (“some are hot, some are not”).

The plant is compact, bushy, and highly productive, typically growing to around 2–3 feet tall, making it ideal for pots, raised beds, or greenhouse cultivation. It produces abundant crops of small, slightly wrinkled, elongated pods (around 2–3 inches long) that are usually harvested and eaten green. If left to ripen, they will turn red and develop more heat and sweetness, though they are most commonly picked earlier. Heat levels are generally mild (500–2,500 SHU), but with the occasional hotter fruit adding to their charm. The flavour is fresh, slightly grassy, and gently nutty, making them perfect for simple, quick cooking.

Heat level

1/10: Mild when picked small and fried; however, an occasional hot one will appear with a surprise.

Growing instructions

Start Padrón chillies early by sowing seeds indoors from January, using warmth and strong light to establish healthy seedlings. Pot on gradually into a nutrient-rich, free-draining compost, ideally improved with perlite to support strong root development. Begin feeding with a tomato fertiliser around two weeks after moving into the final pot and continue regularly throughout the growing season. A minimum 15-litre pot is recommended, though larger pots (20 litres or more) will improve plant size and yield. Plants are compact but very productive, so provide light support if needed when heavily laden with fruit. Grow in a warm, sunny, sheltered position—greenhouse, polytunnel, or a bright outdoor spot—water consistently without overwatering, and maintain good airflow to keep plants healthy and cropping heavily.

Preserving & Recipe Ideas

Padrón chillies are best enjoyed fresh, but they can also be preserved in several ways. Freezing whole pods is simple and effective, while pickling offers a tangy twist that works well with their mild flavour. They can also be dried, though this is less common, or fermented into mild, distinctive sauces. In the kitchen, Padrón chillies are famously prepared as a simple tapas dish—quickly fried in olive oil until blistered, then sprinkled with sea salt. They are also excellent grilled, roasted, or added to salads and light dishes. Their mild, fresh flavour makes them highly versatile, and the occasional spicy surprise adds a fun and authentic touch to any meal.

About us

Here at Edible Ornamentals at the Chilli Ranch, we’re passionate about growing exceptional chilli plants and helping others succeed with them. Based in the UK, we specialise in producing high-quality, carefully selected varieties for home growers, enthusiasts, and artisan producers alike. Our focus is on flavour, performance, and reliability—so whether you’re growing on a windowsill or in a greenhouse, you can expect great results.

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