Padron chillie pepper seeds 4 sale online here Australia

home / Padron chillie pepper seeds 4 sale online here Australia

Padron chillie pepper seeds 4 sale online here Australia

$4.00

These are mild to hot chille peppers & quite tasty

What is offered for sale is a batch of 10 seeds for $4AUSTRALIA WIDE. International orders need to get a prics for post/pack to their location HERE

Description/Taste

Padrón peppers (Galician: pementos de Padrón) are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain.These are small peppers about 2 inches (5 cm) long, with a color ranging from bright green to yellowish green, and occasionally red. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth, in addition to temperature. It’s said that solely watering the soil of the plant is likely to produce milder pimentos, whilst watering the whole plant, leaves and stalks included, produces peppers of the spicier variety.

 

Description

These are mild to hot chillie peppers & quite tasty

What is offered for sale is a batch of 10 seeds for $4AUSTRALIA WIDE. International orders need to get a price for post/pack to your location HERE

Description/Taste

Padrón peppers (Galician: pementos de Padrón) are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain.These are small peppers about 2 inches (5 cm) long, with a colour ranging from bright green to yellowish green, and occasionally red. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth, in addition to temperature. It’s said that solely watering the soil of the plant is likely to produce milder pimentos, whilst watering the whole plant, leaves and stalks included, produces peppers of the spicier variety.

Padron chillie peppers individually are unique though similar in shape and size with curved and grooved furrows along their skin. Young Padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey chillie in the mix (roughly one in 10), making for a bit of Padron roulette. While there is no visual way to tell how hot a young Padron chillie will be, as they age, they will deepen in color and eventually, as in many chillie varieties, turn fire engine red and intensify dramatically in their heat level. Thus, it is safe to assume that mature Padron chillie will be hot. Typically, the Padron is a mild to hot chillie, ranging from 500- 2,500 units in the Scoville index.

Seasons/Availability

Padron chile peppers are available in the summer months.
Current Facts

Padron chile peppers, Pimientos de Padron, are a single heirloom non-hybrid variety of chillie and members of the Capsicum family of Americas. The Capsicum family houses hot chillie, among them some of the hottest chiles in the world (Habanero, Ghost). The heat in Capsicum chiles is directly related to how much capsaicin a chillie contains. The younger the Capsicum chillie, generally the less capsaicin levels. Padron chillie are picked immaturely so as to avoid the higher levels of capsaicin, allowing for an entirely edible fruit.

Applications

Essentially Padron chillie are a finger food. They are most traditionally and appropriately pan-fried in hot olive oil until the skin blisters, finished with sea salt and lemon juice and served stem-on, though the stem is usually discarded. Padrons can be a lively addition to pizzas, salads, pasta, soups, fritattas and rice dishes such as paella. Padrons pair well with creamy sauces, citrus, manchego cheese, other chiles such as smoked chipotles, lobster, shrimp, chorizo, pork, poultry and tomatoes. Large harvests of Padron chillie can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.

Ethnic/Cultural Info

The Padron chillie pepper is ubiquitous among tapas bars and restaurants throughout Spain. Since 1979, in the monestary town of Herbon, there is an annual gastronomic event, the Festa do Pemento de Padron, held throughout the entire month of August.


Geography/History

Though the Padron chile has become the agricultural pinnacle of success of Padron in Galicia, Spain, its historic origins can be traced back to 17th Century South America. The Padron was brought from the New World to Spain in the 18th Century, when Franciscans first attempted cultivating the seeds at their monestary in Herbon, near Padron. Centuries later, Padron’s most famous food is its namesake chillie. Seeds from original Padron chillies have been cultivated in rich soils throughout other Oceanic climates.  ENQUIRE NOW

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