The Padron Pepper is also known as the Pimientos de Padrón. It was brought to Spain in the 16th century by monks from the Spanish Colonies in South America. Since then it has been grown in the Padron region in north of Spain and after 400 years this chilli still is very popular. These chillies are traditionally picked when they are green. Then fried in olive oil and salt and severed as a delicious Spanish tapas dish.
The plant grows to a meter tall in a pot and is a great producer of pods, that are 7 cm long and 3 cm wide. Easy to grow and have a long season.
Flavour wise: Delicious sweet flavour. Try and dry them and you will get an amazing Padron powder or just use the dried ones as a chilli snack. They taste so fantastic.
Heat Level: They are mild when they are unripe and green, but will get much more heat if you let them ripe. The green Padron is 1/10 & the red is 4/15