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About this variety
Shishito is a mild Japanese pepper (Capsicum annuum, family Solanaceae) picked green and thin-skinned for blistering and grilling. Most fruit sit at 100–300 Scoville heat units, but an occasional pod is noticeably hotter. The packet holds 5 seeds.
Fruit and plant
- Slender, wrinkled fruit 7–10 cm long, about 15–20 g each
- Glossy green, ripening to red if left on the plant
- Plants grow 60–90 cm tall and keep setting fruit through the season
- Quick-fried, blistered, grilled, or sliced into salads and stir-fries
Sow into soil at 18–35 °C
Start the seed indoors 6–8 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.
These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.
Planting out
Transplant once the soil is warmer than 18 °C. Space plants 45–60 cm apart with 60–90 cm between rows, in full sun and fertile, well-drained soil at pH 6.0–7.0. Water so the soil stays moist but not waterlogged, and feed with a balanced fertiliser while plants grow and fruit.
What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.
FAQ
When should I pick Shishito?
When the fruit is bright green and firm; that is the stage used for blistering and grilling. Regular picking suits a plant that keeps fruiting all season.
Why is one pepper in the batch hot?
Shishito is mild, at 100–300 Scoville heat units, but an occasional fruit is spicier than the rest.
