Chilli Pepper Padron HOT Seeds

A Spanish heirloom with unpredictable heat and rich flavour, perfect for tapas, grilling, and adventurous palates.

 

Chilli Pepper Padron HOT is a vigorous, bushy variety that produces clusters of small, wrinkled green fruits traditionally harvested young for mild flavour — but left to mature, they develop a fiery kick. With Scoville ratings ranging from 500 to 30,000, each pepper is a surprise, making them a favourite for pan-frying and sharing.

 

The plants are compact and highly productive, ideal for containers, raised beds, or greenhouse growing. Their nutty, earthy flavour and roulette-style heat make Padron HOT a staple in Spanish cuisine and a playful addition to summer meals.

 

Seed Qty: Approx. 20

 

Sow: February – April (indoors)

Germination: 7 – 14 days at 20–25°C

Soil: Loam or sandy; acidic to neutral pH

Height: 40 – 60 cm

Harvest: July – October

Companion Plants: Tomato, basil, cucumber

Avoid Planting With: Beans, brassicas, fennel

 

Sow seeds indoors from February to April in trays or pots filled with moist, free-draining compost. Cover lightly and maintain a temperature of 20–25°C.

Germination typically takes 7–14 days. Once seedlings are large enough to handle, transplant into individual pots and grow on in a warm, bright location.

 

Harden off and plant out after the last frost into containers, greenhouse beds, or sheltered borders, spacing 30 cm apart. Water regularly and feed with a high-potash fertiliser once flowering begins. Harvest fruits when 5–7 cm long for mild flavour, or allow to ripen for extra heat.