Family Owned Since 1979
Cultivating Gardeners



Product Description:

60 days. These Spanish cousins of the extremely popular Shishito pepper are experiencing equal attention and demand. The small, 2 ½ inch, wrinkled fruit are mild and tasty when green and develop a delicious spice at larger sizes while ripening to a vivid red. Sturdy plants produce heavy and continuous harvests. Enjoy these little wonders in a huge range of preparations including pan blistered, stuffed, and pickled to name a few.
  • Key Features:





  • Key Features:

Customer Reviews

Based on 5 reviews
Piles of peppers every week!

Started all my peppers in mid January (zone 9b, Sacramento Valley) and had padrons to harvest in late May. We had an unseasonably cool spring, so I would expect them even earlier in normal years (although who knows what's "normal,"� anymore!)

I blistered the first batch in a cast iron pan, and they were delicious with a sprinkle of kosher salt and dipped (or not) in lemon garlic aioli. After the first bite, my husband and I hoped we'd have tons of them to eat the same way throughout the season, and so far that's been the case! We have a pile of them as a pre-dinner appetizer a couple times a week, and I bring them to every dinner gathering. The occasional one is super hot (I have one plant that doesn't get as much water as the others), and that makes it kind of an exciting game haha. Will be planting these year after year!


I started three plants from seed this year and all produced very well. We harvested them green for grilling and they had great flavor with very little heat. What I liked best was how incredibly early they were - we rarely have peppers before late August, but these were ready to eat in early July and kept on pumping out peppers throughout the summer. They made a great mid-summer appetizer charred on the grill and dipped in aoli.

Tasty, productive pepper

After having these peppers grilled as an appetizer in many Spanish restaurants, I decided to try growing them. The Spanish grill or saute them whole with a little olive oil. Maybe one pepper out of twenty will be hot. I quickly discovered when I picked peppers of the same size (about an 2 inches long), they were much too hot to prepare this way. I had to pick really small ones to serve whole. So I started removing the seeds and using them in other dishes in place of my jalapenos. I think they have better flavor, and the plants were much more productive than the jalapenos.

Plants worked great!

Ordered 5 plants last spring. All came in healthy and we enjoyed these peppers all season long. Plan to do the same for 2021 growing season!

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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