This variety, which originates from the municipality of Padron in northwestern Spain, is spicy and sweet but not too hot.
Sow indoors from February to April, in soil 0.5 cm deep, in separate pots if possible. Pot on in late May outdoors either in containers as patio plants or in a well protected site. Peppers can be slow to germinate so allow up 35+ days. Compost should not be too moist to prevent the seeds from rotting. All chilli peppers are very sensitive to the cold. Requires picking at an immature stage, and frequent harvesting is essential. If fruits left to get bigger than 5 cm, then fruits will become quite pungent.