Padron pepper organic seeds

The 'Padrón' pepper, originating from Galicia, in northwestern Spain, is an emblematic variety known for its mild flavour and unique characteristic: the majority of its fruits are sweet, but some reveal a spicy taste, offering a fun taste experience. These small peppers, measuring between 5 and 10 cm, have a conical or elongated shape and are harvested green in their juvenile state or bright red when ripe. Their thin skin and tender flesh allow for quick cooking. Sow from February to May for a harvest from July to November.

Traditionally enjoyed as tapas, 'Padrón' peppers can be fried in olive oil and sprinkled with salt, giving them a melting texture and delicate flavour. The green fruits can be used like bell peppers. The plants reach a height of 50 cm and are well-suited to container cultivation.

The small pepper (Capsicum annuum and other species) is a condiment belonging to the Solanaceae family, just like bell peppers. Originating from the Americas, it was consumed by the Incas as early as 7500 BC and cultivated since 3000 BC. Introduced to Europe in the 16th century by the Spanish, it quickly became part of global cuisine. A perennial plant in tropical climates and an annual in our latitudes, the pepper produces white or purple flowers before yielding colourful, hollow fruits that contain the seeds. Rich in vitamins C and A, its capsaicin content – responsible for its spiciness – varies according to varieties and growing conditions. The more exposed to predators, the more capsaicin the pepper produces, as a natural defense mechanism. This substance is measured on the Scoville scale, ranging from "mild" to "explosive."

The pepper is harvested based on the desired colour or ripeness stage, which influences its strength and flavour. Some are consumed green, while others reveal their full potential when ripe. Harvest by hand or with a knife, leaving a part of the stalk for extended storage.

Peppers can be preserved fresh in the refrigerator, dried (in the sun, oven, or open air), pickled in oil or vinegar, or frozen after thorough cleaning. Their transformation into powder, puree, or pickles offers numerous culinary possibilities. When handling very hot peppers, it is essential to wear gloves to avoid irritation.

In the garden, peppers pair well with other Solanaceae like tomatoes or aubergines, as well as with basil. To repel spider mites, plant radishes nearby. Additionally, a pepper decoction acts as an effective natural insecticide. Prepared by boiling peppers in water, this solution can be sprayed to combat pests, ensuring the use of gloves and protective eyewear.