Chilli 'Padron'
Capsicum annuum 'Pimientos de Padron'A favourite in Spain for tapas, and originally from the Padron province, this popular chilli is traditionally served sautéed in olive oil and lightly salted. Famous for its variable heat, while most are mild, the occasional hot chilli will surprise you when you least expect it. Will you take the gamble?
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Chilli 'Padron'
Most commonly harvested when small and green, while the average Scoville rating is low (500 - 2500 units), the occasional chilli is significantly hotter. The heat increases as they turn red. Harvest when green and only about 4-6cm long and that some are hot, but most are not.
Within the capsicum family, germination temperatures are generally related to the heat of the capsicum or chilli. The hotter the chilli, the higher the germination temperature required. For this reason, it is always best to germinate chillies indoors, using a heat mat to provide bottom heat directly to the seed and root zone. Water frequently as the higher temperatures can cause the seed raising mix to dry out more quickly, and use a cover to help improve the humidity and surrounding air temperature. Chilli seedlings can be planted out into the garden once the risk of frost has passed. Choose a warm, sunny spot and cultivate it deeply adding dolomite to supply chillies with both calcium and magnesium. Regular harvesting improves the productivity and vigour of the plant. Pick the fruit using secateurs to avoid damaging the plant and wear gloves when harvesting chillies!