Capsicum annuum
Padrón - Scoville, Taste & Uses
Padrón peppers are small Galician chilies famous for their gamble: most pods stay mild and grassy, but the odd one turns fiery hot, giving rise to the Spanish saying "unos pican y otros no" (some are hot, some are not). Harvested young and green, they are traditionally flash-fried whole in olive oil and finished with coarse sea salt as the tapa pimientos de Padrón. Heat climbs the longer they stay on the vine, so late-season or reddened pods carry noticeably more punch than the classic green tapa version. Padrón misst in der Regel 500-2,500 SHU (Mild). Ist in Padrón, Galicia, Spain in Gewürzen, Eingelegtem und Marinaden enthalten. Fry whole Padrón peppers quickly in hot olive oil until blistered, then sprinkle with coarse sea salt and serve immediately as a tapa. Their thin skins and small size mean they need no seeding or chopping. Use them fresh in Galician stews and seafood dishes, or roast alongside fish. They pair well with olive oil, sea salt, garlic, and simple grilled seafood. Siehe Soßen mit Padrón
Auch bekannt als: Pimiento de Padrón, Herbón Pepper
Art
Capsicum annuum
Schärfe
Aroma
Mild, grassy, nutty, occasionally sharp, blistered
Herkunft / Regionen
Padrón, Galicia, Spain
Farbe / Form
Green, occasionally ripening to red
Fruchtgröße
2-5 cm long, round to slightly tapered
Probier es in der Praxis aus
Entdecken Sie Saucen mit Padrón
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Padrón
Entdecken Sie, wie Kreative Padrón in verschiedenen Stilrichtungen und Regionen einsetzen.
Geschmack & Aroma
Padrón peppers are small Galician chilies famous for their gamble: most pods stay mild and grassy, but the odd one turns fiery hot, giving rise to the Spanish saying "unos pican y otros no" (some are hot, some are not). Harvested young and green, they are traditionally flash-fried whole in olive oil and finished with coarse sea salt as the tapa pimientos de Padrón. Heat climbs the longer they stay on the vine, so late-season or reddened pods carry noticeably more punch than the classic green tapa version.
Fry whole Padrón peppers quickly in hot olive oil until blistered, then sprinkle with coarse sea salt and serve immediately as a tapa. Their thin skins and small size mean they need no seeding or chopping. Use them fresh in Galician stews and seafood dishes, or roast alongside fish. They pair well with olive oil, sea salt, garlic, and simple grilled seafood.
Wärmeprofil
Scoville-Skala
500-2,500 SHU
Schärfegrad
Mild
Erntezeit
Summer
Sauce-Index-Einträge
1
Botanik & Anbautipps
▼
Sow Padrón seeds indoors 8 to 10 weeks before the last frost, keeping soil warm for germination. Transplant after nights hold above 12°C, spacing plants in fertile, well-drained soil with full sun. Padrón thrives in the cool, humid conditions of Galicia but adapts to greenhouse or polytunnel growing elsewhere. Harvest pods small and green, around 2 to 5 cm, for the classic mild tapa - leaving them longer on the plant raises both size and heat.
Auf Padrón stehen?
Die Republik lebt von Chilis wie diesem
Jede monatliche Box dreht sich um echte Paprika - Herkunft, Schärfe und die Macher, die sie zähmen. Padrón-Schärfe taucht öfter auf, als man denkt. Überlassen Sie uns die Auswahl.
Der Republik beitretenJederzeit kündbar - kostenloser EU-Versand
Häufig gestellte Fragen
Padrón erreicht in der Regel eine Größe von 500-2,500 SHU (Mild). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
Mild, grassy, nutty, occasionally sharp, blistered
Pimiento de Padrón, Herbón Pepper tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir Anaheim, Ancho, Banana Pepper, Kashmiri Chili an, wenn du ähnliche Gerichte oder Rezepte suchst.
- Anaheim - Mild
- Ancho - Mild
- Banana Pepper - Mild
- Kashmiri Chili - Mild
Fry whole Padrón peppers quickly in hot olive oil until blistered, then sprinkle with coarse sea salt and serve immediately as a tapa. Their thin skins and small size mean they need no seeding or chopping. Use them fresh in Galician stews and seafood dishes, or roast alongside fish. They pair well with olive oil, sea salt, garlic, and simple grilled seafood.
Sow Padrón seeds indoors 8 to 10 weeks before the last frost, keeping soil warm for germination. Transplant after nights hold above 12°C, spacing plants in fertile, well-drained soil with full sun. Padrón thrives in the cool, humid conditions of Galicia but adapts to greenhouse or polytunnel growing elsewhere. Harvest pods small and green, around 2 to 5 cm, for the classic mild tapa - leaving them longer on the plant raises both size and heat.
Tragen Sie Handschuhe, sorgen Sie für gute Belüftung und verwenden Sie Seife, um die Capsaicin-Öle zu entfernen.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2026-07-23