Shishito
Japan's most commonly used sweet chilli, the Shishito is eaten green and generally fried. Whilst normally very mild, it is thought that about 1 in 10 are much hotter!
The Shishito is a mild and sweet Japanese variety that is picked and cooked when green, but actually matures to red. Most commonly skewered and cooked over an open flame, or fried with olive oil and sea salt, little seasoning is required as these chillies have a delicious and sweet taste that is simple but very enjoyable. Due to their thin skin, they quickly char, and therefore often taste a little smoky.
Whilst generally a very mild chilli, offering only a slight warming sensation, occasionally a rogue Shishito rears it's head, and is significantly hotter.
With a tip thought to look like a lion's head (personally we don't see it!), the Shishito is a mash-up of two words: shishi for lion and togarashi for chilli pepper. Looks vaguely similar to the Friggitello and Peter Pepper, but much milder!
| SHU | 500.00 |
|---|---|
| Species | Capsicum Annuum |
| Origin | Japan |
| Germination Rate | 95% |
| Germination Time | 7 - 21 Days |
| Heat Level | Mild Heat |
| Sowing Method | Raise Seedlings |
| Sowing Depth | 5mm |
| Position | Full Sun |
| Plant Life Cycle | Annual |
| Frost Hardiness | Frost Tender |
