Padrons are peculiar in that only a few of the pods contain any heat. Depending on where you read, this can be anywhere between one in five to one in ten pods.

If you are lucky enough to come across commercially-grown pods, or order some in a Tapas bar, you will find a plate of small-sized pods, between one and two inches long.

This is the size you need to pick them if you want to play chilli Russian Roulette. In my experience, when pods get bigger than this, especially when they start to ripen, they all become quite explosively hot. It would seem probable that most pods don’t start to form capsaicin until they mature and grow the pith around their seeds.

The ‘Padron experience’ starts from the moment you pick the pods and are hit with the wave of fresh peppery aroma that will start to get your mouth watering. I would recommend picking all the pods off you can in one go.

This way, the plant will put a whole set of flowers out in one go and you will continue to get more pods in servings, rather than only a few ready at any given time.

You’ll need at least ten or twelve pods for a small dish for two people. They make a great side dish for a meal or early evening snack with a cold beer.