Chilli 'Shishito'

Capsicum annuum

• Japanese heirloom
• Productive, mild fruit
• Spreading habit

A traditional Japanese chilli producing slender, slightly wrinkled fruits around 8–10 cm long. Harvested green, the thin-walled peppers blister beautifully when pan-fried, roasted or grilled, developing a rich, savoury flavour ideal for tempura, yakitori and simple blistered-pepper dishes finished with sea salt and lemon.

Mild and gently sweet (around 500–1,000 SHU), most fruits carry little to no heat — though the occasional pepper offers a pleasant surprise. Left to fully ripen, the fruits turn bright red with a sweeter flavour, excellent fresh in salads, coleslaws and summer dishes.

Robust, highly productive plants thrive in warm conditions, producing generous harvests over a long season. A versatile and easy-to-grow favourite for home gardeners, cooks and market growers alike.

Certified Demeter Biodynamic and Certified Organic Seed

SEED COUNT: 15, 100 approx.
Germination: 15 seeds Lot#14154 85% May 2026

Seed Raising, Growing and Harvest Information

TRANSPLANTS (recommended) - Sow seeds into shallow flats, 4 seeds/2.5cm about 8 weeks prior to transplanting. If possible, maintain soil temperatures at 27-32°C. Shishito seeds germinate very slowly in cooler soil. When the first true leaves appear, transplant seedlings into 5cm cell-type containers or 10cm pots. Grow plants at approx. 21°C day and 16°C nights. Harden off plants by slightly reducing temperature to 15-18°C and reducing water for 2-3 days before transplanting.

Transplant out after frost when the soil is warm and weather is settled. Ideal seedlings have buds, but no open flowers. Set plants 30-45cm apart in rows 60-90cm apart, or 2 rows with 45cm between plants.

NOTE – 'Days to Maturity' are from transplant to green fruit.