Shishito Chilli

Capsicum annuum (nightshade)

Also known as: Shishitou

A Japanese pepper whose name combines "shishi" (lion) and "tōgarashi" (chilli pepper), likely a nod to the wrinkled, lion-head-like tip of the fruit. Thin-walled, slender, wrinkled pods are picked green at 6–10cm and are famously mild, with a grassy, citrusy, slightly smoky sweetness — though roughly one in ten carries a genuine, if still gentle, jolt of heat, a quirk locals call "shishito surprise." Best cooked hot and fast — blistered whole in a searing pan or over a grill and finished with flaky salt — this is a true kitchen favourite for anyone wanting flavour and fun without serious spice. Mild heat of around 50–200 Scoville Heat Units, occasionally up to 1,000 in a stray hot pod.

Days to harvest 60 days
Fruit size 6–10cm, slender, wrinkled
Sowing depth 5mm
Germination 7–14 days at 24–29°C
Spacing 45–60cm apart
Aspect Full sun, well-drained soil
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a full-sun spot with fertile, well-drained soil. An easy-going, forgiving chilli, well suited to first-time chilli growers. Suits 20L pots.

Soil preparation: Fertile, well-drained soil, pH 6.0–6.8, with plenty of compost worked in.

Support: Staking or a small cage recommended, as plants can become top-heavy under a full crop.

Watering & feeding: Water deeply and consistently, around 1–2 inches per week, avoiding overhead watering. Feed every 3–4 weeks with a balanced fertiliser or compost tea.

Harvest: Pick at 6–10cm while still green, when the skin is slightly wrinkled — this is when the classic shishito flavour is best. Cut cleanly from the stem rather than pulling, to protect branches and encourage continued production.

Timing: Expect first harvest around 60 days after transplanting, with regular picking encouraging heavy, ongoing production through the season.

Key features

  • Open-pollinated Japanese heirloom
  • Mild heat — 50–200 Scoville Heat Units (occasional hot surprise pod)
  • Thin-walled, wrinkled, slender pods
  • Sweet, grassy, citrusy, slightly smoky flavour
  • Best cooked hot and fast — blistered or seared whole
  • Highly productive, easy to grow

Short season tips

Best started indoors on heat mats — this variety needs 24–29°C soil to germinate reliably. Sow 8–10 weeks before the last frost or purchase as 6–8-week-old seedlings. Transplant into the garden only once soil temperature has reliably warmed to at least 15°C. Its easy-going nature and fast time to harvest make it one of the more forgiving and rewarding chillies for a shorter growing season.

  • Spring
  • Summer

Frost sensitive — needs reliably warm nights

  • Basil (particularly good for capsicums and chillies) Marigolds Onion Carrots
  • Other nightshades (tomatoes, eggplants, potatoes) Fennel

Developed in Japan, likely bred from Padrón peppers introduced by Portuguese and Spanish traders in the 16th century, and now a staple of Japanese izakaya (pub) cuisine, traditionally blistered in a hot pan and served with flaky salt. Its playful unpredictability — most pods mild, the occasional one hot — has made it a favourite talking point on menus and in home kitchens well beyond Japan.