Padron Pepper Seeds
Capsicum annuum
 
We brought these in by popular demand! According to The Spruce Eats,  this pepper started out in South America and travelled with Spanish monks in the 1500's to northeastern Spain, where they were grown inside a monastery in the town of Hebrón. Their popularity today arises with global appreciation for Spanish tapas, or small plates, of which the sauteed padron pepper is a star.
 
The heat level of the Padron varies widely, with around 1 in 10 being hot, so enjoying a plate will leave most with a mild pepper heat and some folks sweating. They are commonly prepared simply sauteed in oil until soft and served with high quality finishing salt.
 
Grow Padron peppers in rich soil with plenty of sun and water and you too will be enjoying their delicious flavor from July to October!