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Padron chile peppers are small, curved to straight pods, averaging 2 to 7 centimeters in length, and have a conical shape that tapers to a dimpled, multi-lobed, non-stem end. The skin is shiny, waxy, smooth, and covered in deep furrows and folds, ripening from green to bright red when mature. Underneath the surface, the flesh is semi-thick, pale green, and crisp, encasing a central cavity filled with round and flat, cream-colored seeds. Padron chile peppers have a vegetal and grassy flavor mixed with a mild to hot level of spice. If they are left to ripen to full maturity, a sweeter flavor will develop, and the spice with build in intensity.
Seasons/Availability
Padron chile peppers are available in the summer through early fall.
Current Facts
Padron chile peppers, botanically classified as Capsicum annuum, are a Spanish heirloom variety that belongs to the Solanaceae or nightshade family. Also known as Pimientos de Padron and Herbón peppers, Padron chile peppers range 500-2,500 SHU on the Scoville scale. Pardon chile peppers are generally considered to be a mild variety, but each pepper will vary in intensity depending on growing conditions, and some peppers will be significantly spicier than others. Due to the unknown spice levels, Spanish locals created the well-known phrase, “Os pementos de Padron, uns pican e outros non” which roughly translates to “Padron peppers, some spicy and some not.” Padron chile peppers are traditionally harvested in their immature green state and are utilized in tapas as bite-sized finger food.
Nutritional Value
Padron chile peppers are an excellent source of vitamins C, B6, and K and are a good source of dietary fiber, which can help improve digestion. The peppers also contain some potassium, copper, magnesium, and niacin.
Applications
Padron chile peppers are best suited for both raw and cooked applications such as grilling, sautéing, frying, and roasting. The peppers can be consumed fresh, out-of-hand, sliced into salads, or battered and fried into tempura. They can also be used as a pizza topping, sliced into pasta, tossed into soups, cooked into frittatas, or incorporated into rice dishes such as paella. In Spain, Padron chile peppers are traditionally pan-fried in hot olive oil until the skin blisters and are then finished with sea salt and lemon juice. The peppers are served with the stem-on to be consumed as finger food, and after the meal, the stems are discarded. If the peppers are not pan-fried in Spain, large harvests of the peppers are commonly pickled for extended use. Padron chile peppers pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, scallops, meats such as ham, chorizo, pork, and poultry, red cabbage, and tomatoes. Fresh peppers will keep 1-2 weeks when loosely stored whole and unwashed in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Spain, Padron chile peppers are one of the most popular items at tapas bars and are pan-fried, blistered, and coated in coarse sea salt. The peppers are often consumed with alcoholic drinks and are favored for their bite-sized nature. Padron chile peppers are also celebrated at the Festa do Pemento de Padron, which is an annual festival in August that honors the native variety. Traditionally held at a monastery in Herbon, Spain, the festival has been running since 1979 and thousands of visitors travel to the region to view parades, live entertainment, and to sample the green, grassy pepper. When served at the festival, Padron chile peppers are primarily served on their own, but some food vendors may also offer meats with the peppers such as fish, octopus, or churrasco, which is grilled skirt steak.
Geography/History
Padron chile peppers are descendants of peppers that were originally from Central and South America and were introduced to Spain via explorers in the 16th century. As peppers acclimated into Spanish growing regions, in the 18th century, Franciscans first attempted cultivating seeds of the Padron chile pepper at their monastery in Herbon, which is within the Galician municipality of Padron, Spain. The variety thrived in the northwestern Spanish climate and became one of the most famous items cultivated in Padron. Today Padron chile peppers are still grown in Spain and are also cultivated in California and Mexico. The peppers can be found through farmer’s markets, specialty grocers, and in home gardens.
Carrefour supermarket
Sheikh Zayed Rd - Al Barsha - Al Barsha 1 - Dubai - ОАЭ
Padron chile peppers are small, curved to straight pods ranging from 2 to 7 centimeters in length, with a conical shape that tapers to a dimpled tip. Their shiny, waxy skin ripens from green to bright red, and their semi-thick flesh offers a crisp texture with a vegetal, grassy flavor. The spice level varies from mild to hot, intensifying as the peppers mature, while a sweeter flavor emerges when fully ripened.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Padron chile peppers are versatile and can be grilled, sautéed, fried, or roasted. Popular in Spain, they're pan-fried in olive oil until blistered, then sprinkled with sea salt and lemon juice. Served stem-on for easy handling, the stems are discarded afterward. They also complement dishes like paella, pasta, pizzas, and frittatas and pair beautifully with manchego cheese, seafood, meats, citrus, and creamy sauces.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Padron peppers from Flora Bella Farms…Padron Peppers are a Spanish heirloom variety renowned for their unpredictable spice levels, ranging from mild to moderately spicy on the Scoville scale (500-2,500 SHU). Spanish locals even coined the phrase “Os pementos de Padron, uns pican e outros non,” meaning "Padron peppers, some spicy and some not." They are traditionally harvested while green and are popularly enjoyed as bite-sized tapas finger food.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Padron peppers from Sage Mountain Farms…Padron peppers have a rich history, originating in Central and South America before being brought to Spain in the 16th century by explorers. In the 18th century, Franciscans successfully cultivated them in Galicia's Padron region, where the climate suited them perfectly. Today, Padron peppers are grown worldwide, including in Spain, California, and Mexico, and are highly valued in farmer’s markets and specialty grocers.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Padron peppers from Flora Bella Farms..Padron peppers are a staple in Spanish tapas bars, often pan-fried, blistered, and sprinkled with coarse sea salt for a simple yet flavorful dish. They are popular as a bite-sized snack with alcoholic drinks. Every August, these peppers are celebrated at the Festa do Pemento de Padron in Herbon, Spain, where visitors enjoy parades, live entertainment, and diverse preparations of the pepper alongside meats like fish, octopus, and churrasco.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Padron peppers from Coleman Family Farms..Padron peppers have a unique flavor profile that combines vegetal and grassy notes with a mild to hot spice level. When fully mature, their bright red skin is accompanied by a sweeter taste and increased spice intensity. The peppers are small, measuring 2 to 7 centimeters, with conical shapes and waxy, folded green skin that turns red upon ripening. Inside, their crisp pale-green flesh encases cream-colored seeds.
Elsey & Bent
8 Southwark St London England SE1 1TL
+44 20 7407 3377
Padron chile peppers are renowned for their versatile culinary uses, offering spicy bursts of flavor whether raw or cooked. In Spain, they are pan-fried in olive oil until blistered, then finished with sea salt and lemon juice, often served stem-on as finger food. The peppers complement creamy sauces, manchego cheese, lobster, and meats like ham and chorizo. Fresh peppers preserve best for 1-2 weeks in the refrigerator, kept whole, unwashed, and loosely stored in a plastic bag.
Romeo Coleman
Carpenteria, CA
+18054317324 [email protected]
Padron chile peppers are a Spanish heirloom variety of Capsicum annuum and are often mild, with Scoville Heat Units ranging between 500-2,500. However, spice intensity can vary significantly depending on growing conditions, making some peppers notably spicier. These peppers are a rich source of vitamins C, B6, and K, and they provide dietary fiber, potassium, copper, magnesium, and niacin. Traditionally, they are harvested green and served in tapas.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
(619) 295-3172 [email protected]
Pardon chile peppers from Weiser Family Farms..Padron chile peppers originated in Central and South America but were introduced to Spain by explorers in the 16th century. By the 18th century, Franciscans began cultivating them at a monastery in Herbon, within the Galician municipality of Padron, Spain. The variety adapted well to the Spanish climate and became a regional specialty. Today, they are also grown in California and Mexico and are commonly available in farmers' markets and specialty stores.
Elsey & Bent
8 Southwark St London England SE1 1TL
+44 20 7407 3377
Padron chile peppers are a cherished item in Spanish gastronomy, especially at tapas bars where they are pan-fried, blistered, and seasoned with coarse sea salt. Their bite-sized form makes them ideal for pairing with alcoholic beverages. They are celebrated annually at the Festa do Pemento de Padron, a festival in August held in Herbon since 1979, featuring parades, entertainment, and various dishes including fish, octopus, and churrasco alongside the peppers.
is easiest, three is harder.
