Pepper Seeds - Hot - Shishito
Description
The pepper that brings chefs and home growers together across continents. Shishito is a Japanese heirloom beloved for its delicate flavor, wrinkled skin, and playful unpredictability—about one in every ten peppers carries a surprising flash of heat. Most are mild, smoky, and slightly sweet, with a grassy brightness that shines when blistered, grilled, or pan-roasted.
Compact, prolific plants grow 18–24 inches tall, branching freely and setting clusters of slender, crinkled fruits about 3–4 inches long. The pods ripen from green to bright red, though they’re most often harvested green for their tender bite and quick cooking quality. Thin-walled and easy to blister, they make the perfect appetizer pepper—tossed with olive oil and sea salt, they burst with savory aroma and flavor.
Originally cultivated in Japan from older East Asian Capsicum annuum types, Shishito peppers remain a seasonal market favorite around the world. Their name comes from the Japanese “shishi” (lion) and “tōgarashi” (chili), referring to the tip’s resemblance to a lion’s face. Whether grown in garden beds, containers, or small greenhouses, the plants reward with heavy yields and steady production through summer and into fall.
Though mild by nature—usually under 200 Scoville Heat Units—Shishito peppers embody the joy of chance in every harvest. Their balance of sweetness, aroma, and light spice makes them indispensable in stir-fries, tempura, grilled dishes, and even pickles, carrying both tradition and flavor from Japanese gardens to global tables.
Description
Description
The pepper that brings chefs and home growers together across continents. Shishito is a Japanese heirloom beloved for its delicate flavor, wrinkled skin, and playful unpredictability—about one in every ten peppers carries a surprising flash of heat. Most are mild, smoky, and slightly sweet, with a grassy brightness that shines when blistered, grilled, or pan-roasted.
Compact, prolific plants grow 18–24 inches tall, branching freely and setting clusters of slender, crinkled fruits about 3–4 inches long. The pods ripen from green to bright red, though they’re most often harvested green for their tender bite and quick cooking quality. Thin-walled and easy to blister, they make the perfect appetizer pepper—tossed with olive oil and sea salt, they burst with savory aroma and flavor.
Originally cultivated in Japan from older East Asian Capsicum annuum types, Shishito peppers remain a seasonal market favorite around the world. Their name comes from the Japanese “shishi” (lion) and “tōgarashi” (chili), referring to the tip’s resemblance to a lion’s face. Whether grown in garden beds, containers, or small greenhouses, the plants reward with heavy yields and steady production through summer and into fall.
Though mild by nature—usually under 200 Scoville Heat Units—Shishito peppers embody the joy of chance in every harvest. Their balance of sweetness, aroma, and light spice makes them indispensable in stir-fries, tempura, grilled dishes, and even pickles, carrying both tradition and flavor from Japanese gardens to global tables.
