MediumC. annuumSpain
Pimiento de Padron Chilli
Padrón Pepper · Pimiento de Padrón · Pimientos de Herbón · Herbón Pepper
2,500Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Pimiento de …
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Botanical data
Heat (SHU)2,500
SpeciesC. annuum
OriginSpain
Days to mature60
Plant height60–100 cm
Wall thicknessThin
Ripe colourred
YieldHeavy
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourgreen
About this variety
A beloved Spanish landrace from Galicia's Padrón region, famous for its culinary roulette: most peppers are mild and sweet, but roughly one in ten delivers surprising heat. Traditionally harvested young at 2-3 inches when green, these thin-walled peppers blister beautifully when pan-fried in olive oil and sprinkled with coarse sea salt, making them a quintessential Spanish tapa.
Flavour profile
mildsweetgrassyunpredictable heatvegetal
Culinary scores
Sauce
4/10
Drying
2/10
Pickling
5/10
Culinary uses
Primarily pan-fried whole in olive oil until blistered and served with coarse salt as tapas. Also excellent grilled, roasted, or lightly sautéed. Best consumed fresh rather than preserved, though can be stuffed when slightly larger.
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Quick reference
Heat2,500 SHU
SpeciesC. annuum
OriginSpain
Days to ripe60
Ripe colourred
Best forPrimarily pan-fried whole in olive oil until blistered and served with coarse salt as tapas. Also excellent grilled
Data confidence: 5/5. Sourced from community submissions and verified references. Suggest a correction