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Chili 'Padron'

Chili 'Padron'

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Capsicum annuum*

Varies from mild to relatively strong.
In Spain, the chili (Pimiento de Padron) is prepared when it is young, green and mild. The chili is grilled and sprinkled with salt flakes, and is a given when tapas are on the menu.

The special thing about the Padron chili is that it varies greatly in strength. Approx. 5% of the fruits are quite strong and the rest are very mild - that's why it is also called "Russian roulette chili".

Thrives in a sunny location in a protected growing area in nutrient- and humus-rich soil. Water regularly. After sowing, the soil is kept moist until germination is well under way.

Thrives warm and sunny, sheltered from the wind in warm, moist, well-drained and humus-rich soil. The plant requires moisture but does not tolerate stagnant water. Best grown in a greenhouse since the plant requires a lot of heat.

Scoville scale: 500-5000

Pre-cultivation: Feb-April. Cultivated indoors in seed soil. Moisten the soil before sowing and only lightly press the seeds down on the surface. Cover the seed with clear plastic with air holes and place in 20-25 degrees, light and slightly cooler after germination. Plant out after hardening when the risk of frost is over.

Harvest: July - October

Height: 70cm

Plant spacing: 40cm / 1 plant per GreenStalk pocket

Sowing depth: 0.5-1cm

Germination time: 20-30 days

Location: Sunny and sheltered. Greenhouse.


Number of seeds: 5-8

*There are many different types of chili, but the most common are Capsicum annuum, Capsicum baccatum and Capsicum chinense. Of these varieties, chinense has a long development time and should therefore be grown early, preferably already in December. The baccatum variety can be sown until January-February and annuum varieties can be planted throughout the period January-April.

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