Shishito Pepper
Capsicum annm
Approximately 25 seeds per pack.
Germination ~ 97% Oct 2023
DISCOUNTED
Origins & History
The Shishito pepper is a traditional Japanese heirloom variety, believed to have originated in East Asia before gaining popularity in Japan during the 17th and 18th centuries. Its name comes from the Japanese words “shishi” (lion) and “togarashi” (chili pepper), a reference to the tip of the fruit resembling a lion’s head. Historically, it was cultivated as a versatile pepper for everyday cooking, appreciated for its mild heat and unique flavor. In recent years, Shishito has gained international popularity, particularly in the United States, where it is a favored appetizer in restaurants and farmers’ markets.
Appearance & Characteristics
Shishito peppers are small, thin-skinned, and typically grow 3–4 inches long with a slender, wrinkled shape. They mature from bright green to a vibrant red, though they are usually harvested while still green. The peppers have a mild, slightly sweet flavor, with about one in ten carrying a surprising but pleasant burst of heat. Their thin skin makes them excellent for quick cooking methods, and they are highly productive plants that can yield abundantly over the growing season.
Culinary Uses
Shishito peppers are best known for being blistered in a hot skillet or grilled, often finished with a sprinkle of sea salt or a drizzle of sesame oil. They are also used in tempura, stir-fries, pickling, and as a garnish for rice dishes or noodle bowls. Their mildness and quick cooking time make them ideal as appetizers or snacks, and they pair well with soy sauce, citrus, and miso-based dips. When allowed to ripen to red, the peppers become sweeter and can be dried for seasoning.
Growing Tips
Shishito peppers thrive in warm climates and perform best in USDA zones 5–11. They require full sun, well-drained soil, and consistent watering. Seeds should be sown indoors 8–10 weeks before the last frost date and transplanted outdoors once soil temperatures reach at least 65°F. Sow seeds about ¼ inch deep, spacing plants 18–24 inches apart. Shishito plants are relatively compact, growing 18–24 inches tall, making them suitable for garden beds or containers. Mulching helps retain soil moisture and suppress weeds, while staking may be necessary to support heavy yields.
Harvesting Guidance
Shishito peppers are usually harvested green when they are 3–4 inches long, about 60 days from transplanting. Frequent harvesting encourages the plant to keep producing. For a sweeter flavor, allow fruits to fully ripen to red, though this may reduce overall yields. Harvest peppers by snipping or gently twisting the stem to avoid damaging the plant. Store fresh peppers in the refrigerator for up to a week, or preserve them by pickling or drying.
