Typical of Galicia, this variety is the famous Spanish tapas pepper, grown especially in the village of Padron. It forms small, elongated fruits, 5 to 8 cm long, which have the peculiarity of having a changing taste and power: from a maximum of 4/10 on the Scoville scale, they are generally not spicy, but some may prove more uplifting than others.

Tip Vilmorin: This pepper is usually fried in oil and sea salt. It is to be eaten fresh when it is still green, golden in the pan or in the oven with olive oil.

The pepper likes the proximity of the vegetables of the sun (tomato, zucchini, eggplant ...) because their association is beneficial.

Peppers grow well only in heat and sunny exposure. For good development, cut the stem as soon as a dozen fruits are formed.

Benefits:
Traditional Spanish variety.