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 typically measures 500-2,500 SHU (Mild). Shows up across Padrón, Galicia, Spain in condiments, pickles, and marinades. 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. See sauces using Padrón
Also known as: Pimiento de Padrón, Herbón Pepper
Species
Capsicum annuum
Heat
Flavour
Mild, grassy, nutty, occasionally sharp, blistered
Origin / Regions
Padrón, Galicia, Spain
Colour / Shape
Green, occasionally ripening to red
Pod size
2-5 cm long, round to slightly tapered
Try it in the wild
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Sauces Using Padrón
Explore how makers use Padrón across styles and regions.
Flavour & 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.
Heat Profile
Scoville range
500-2,500 SHU
Heat label
Mild
Harvest window
Summer
Sauce Index count
1
Botany & Growing Notes
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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.
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FAQ
Padrón typically measures 500-2,500 SHU (Mild). Ranges shift with cultivar and growing conditions.
Mild, grassy, nutty, occasionally sharp, blistered
Pimiento de Padrón, Herbón Pepper show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Anaheim, Ancho, Banana Pepper, Kashmiri Chili for comparable heat or recipes.
- 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.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2026-07-23