Shishito Pepper

Shishito Pepper


Scientific Classification

Capsicum annuum

Heat rating in Scovilles:

100 – 1000

A Japanese chile pepper available year round, they offer a moderate but distinctive heat. The peppers can be 1″ – 4″ long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.

The heat is very mild, with most peppers having pretty much no heat. About one out of every ten peppers is spicy, but not terribly so. These are still very mild peppers. Uncooked, they have the flavor of a bell pepper, but with crisp thin walls. They become much more interesting flavor-wise once cooked. They are thin-skinned and will blister and char easily.

Shishito peppers are traditionally served in Japanese cuisine roasted and tossed with sesame oil and a dash of soy sauce.

Cooking suggestions: I cook Shishito peppers a couple of ways. Quickly sautéed in some olive oil in a stove top pan is one way to go. Just be aware, they can get a bit violent when sautéed. My preferred method is roasting them in Sesame Oil. So tasty!

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