Chilli Pimiento de Padron
Chilli Pimiento de Padron is the Spanish “Russian Roulette” tapas pepper. The majority are mild but every now and then one really spices up the dish. Popular in Spain as a tapas the young, green fruit are fried in olive oil and eaten whole, tender seeds and all.
Most fruits are around 8000 SHU (Scoville Heat Units). Pick when young and green (preferably 4 to 6cm long); fried in oil; and eaten whole, tender seeds and all. At this stage of maturity, most of the fruit will be heatless, though the occasional hot one will make a surprise appearance.
Sow – Start on a heat mat or indoors in August, plant out after risk of frost and soils warmed (early November in cool climate). Can start earlier if planting in a hot house. Lay black plastic on ground and plant into an X cut-out if planting outside.
The more heat you can give them in Tasmania the better.
Spacing – 50cm.
- Go back to Capsicums
- Capsicums on the WIKI
- The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment.
- The name pepper was applied in Europe to all known spices with a hot and pungent taste and was therefore extended to genus Capsicum when it was introduced from the Americas.
Germination: Optimal Soil temperature is 24 to 30 C (around 10 to 20 days to germination, longer at lower temps)