Robinsons Chilli Pepper Padron Seeds – 15 Seeds

Chilli Pepper Padron Seeds

Chilli Pepper Padron Seeds produce small, green Spanish peppers traditionally served fried or grilled as tapas. Known as Padrón Peppers, these fruits are usually mild, although an occasional pepper can develop a noticeably hotter flavour, adding a little surprise to the harvest.

The peppers are normally picked while young and green, at approximately 5–7cm long, when their skins are tender and the flavour is fresh and slightly sweet. They can also be left to mature to red, although the traditional way to enjoy them is to fry the green fruits in olive oil and finish with a sprinkle of sea salt.

Padron Chilli Pepper plants have a compact, bushy growth habit and produce regular crops when harvested frequently. They grow well in greenhouses, polytunnels and large patio containers, or outdoors in a warm, sheltered position during summer.

Key Features

Traditional Spanish Padrón Chilli Pepper.

Produces small green peppers approximately 5–7cm long.

Usually mild, with occasional hotter fruits.

Green peppers gradually ripen to red if left on the plant.

Ideal for traditional Spanish tapas.

Suitable for frying, grilling and roasting.

Bushy plants suitable for containers and greenhouses.

Regular harvesting encourages continued cropping.

How to Grow Chilli Pepper Padron Seeds

Sow Chilli Pepper Padron Seeds indoors from February to April in pots or seed trays filled with good-quality seed compost.

Sow seeds approximately 0.5cm deep and cover lightly with compost. Maintain a temperature of around 20–25°C to encourage germination.

Keep the compost lightly moist but avoid waterlogging. Germination usually takes approximately 7–21 days, depending on temperature and growing conditions.

Once seedlings are large enough to handle, transplant them carefully into individual pots and continue growing in warm, bright conditions.

Gradually harden young plants off before moving them outdoors after all risk of frost has passed, usually from late May or early June.

Grow in a sunny, sheltered position with fertile, well-drained soil. Plants can be grown in greenhouse beds, grow bags or containers of approximately 5–10 litres or larger.

Allow approximately 40–50cm between plants to provide room for healthy growth and fruit development.

Water regularly and begin feeding with a suitable tomato fertiliser once flowering and fruiting begin.

Harvest peppers regularly while green and approximately 5–7cm long for traditional Padrón-style cooking.

Chilli Pepper Growing Tips

Start seeds indoors early to provide a long growing season.

Maintain warmth during germination and protect seedlings from cold conditions.

Grow in full sun for healthy growth and fruit development.

Keep watering consistent, particularly during flowering.

Feed regularly once the first fruits begin to develop.

Harvest peppers frequently while young and green.

Leave some peppers to ripen red if you want to try their more mature flavour.

Handle and taste with care, as individual fruits can vary considerably in heat.

Frequently Asked Questions

Are Padrón Peppers hot?
Most Padrón Peppers are mild, but occasionally a fruit can be noticeably hotter. Heat varies with growing conditions and maturity.

How big should Padrón Peppers be when harvested?
They are traditionally harvested while green and approximately 5–7cm long.

Can Padrón Peppers be grown outdoors in the UK?
Yes, in a warm, sunny and sheltered position. Greenhouse or polytunnel growing generally provides more reliable conditions.

What is the best way to cook Padrón Peppers?
They are traditionally fried in olive oil until the skins blister, then served with a sprinkle of sea salt.

Can Padrón Peppers be grown in pots?
Yes, they grow well in suitably sized containers positioned somewhere warm and sunny.

When should Padron Chilli Seeds be sown?
Sow indoors from February to April, providing warmth during germination.

Perfect For

Greenhouses

Polytunnels

Patio containers

Kitchen gardens

Spanish tapas

Frying and grilling

Summer harvesting

Home cooking