Pimiento de Padron Seeds

Some Hot, Some Not

Pimiento de Padrón is the classic Galician tapas pepper, grown for its uniquely unpredictable heat.

Most pods are mild, sometimes almost sweet, but every so often one carries a distinct punch — a natural variation that gives the variety its famous “some are hot, some are not” reputation.

Grown from seed, the plants are vigorous and productive, branching early and setting clusters of small, glossy green pods. They fruit quickly and continuously, providing regular harvests throughout the season.

The chillies are traditionally picked young, while still green and around 4–6 cm long, which keeps the flavour bright and the texture tender.

The variety performs well in UK conditions, especially in sheltered or warm outdoor spots, and is equally at home in a greenhouse or large container. Because the pods are used in quantity, most growers find that two or three plants provide a generous supply.

For cooking, the classic preparation is simple: flash-fried in olive oil until blistered, then finished with salt. But they also work well grilled, stuffed, or sliced into quick sautés. If you want a chilli with character, history and a bit of harmless suspense, Padrón is a rewarding variety to raise from seed.

Find out how to cook your Pimiento de Padron harvest with this simple guide.

For a quicker start, I also grow Pimiento de Padrón plug plants, ready to pot on.