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Botanical Interests

Padron Chile Pepper Seeds

Padron Chile Pepper Seeds

Regular price $2.69
Regular price Sale price $2.69
(~18 seeds)
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Product Details

Play a game of Spanish roulette with your taste buds. A favorite appetizer in Spain, these early maturing and thin-skinned peppers have a mellow flavor but every so often you'll bite into one that is fiery hot! Appetizer-size peppers of 1"-1 1/2", range from 500 to 2,500 Scoville heat units, but may be hotter at 2"-3" and as they ripen to red.

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  • Variety Info
  • Sowing Info
  • Growing Info

Variety Info

Days to Maturity: 60 days from transplanting

Family: Solanaceae

Type: Under 5000 Scoville Units, Chile Pepper (Learn more)

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

Plant Dimensions: 18"–36" tall, 12"–24" wide

Variety Info: 1"–3" long ripening from green to red at maturity. Blocky shape when small, becoming more elongated and spicier as they mature. 'Padron' is a mild pepper ranging from 500–2,500 Scoville heat units, making some of them almost as hot as some jalapenos. Most 'Padron' peppers are mild when small and develop their heat as they mature, but about 5%–10% can be hot when harvested small. they can vary in size and shape from long and smooth to curved and grooved.

Attributes: Frost Sensitive, Good for Containers

Sowing Info

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18" – 24" apart outside

Growing Info

Harvesting: Pick when 1"–1" long for appetizers. Can be harvested at any stage for other culinary uses, although they get spicier as they get larger. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.