Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The pepper that brings chefs and home growers together across continents. Shishito is a Japanese heirloom beloved for its delicate flavor, wrinkled skin, and playful unpredictability—about one in every ten peppers carries a surprising flash of heat. Most are mild, smoky, and slightly sweet, with a grassy brightness that shines when blistered, grilled, or pan-roasted.
Compact, prolific plants grow 18–24 inches tall, branching freely and setting clusters of slender, crinkled fruits about 3–4 inches long. The pods ripen from green to bright red, though they’re most often harvested green for their tender bite and quick cooking quality. Thin-walled and easy to blister, they make the perfect appetizer pepper—tossed with olive oil and sea salt, they burst with savory aroma and flavor.
Originally cultivated in Japan from older East Asian Capsicum annuum types, Shishito peppers remain a seasonal market favorite around the world. Their name comes from the Japanese “shishi” (lion) and “tōgarashi” (chili), referring to the tip’s resemblance to a lion’s face. Whether grown in garden beds, containers, or small greenhouses, the plants reward with heavy yields and steady production through summer and into fall.
Though mild by nature—usually under 200 Scoville Heat Units—Shishito peppers embody the joy of chance in every harvest. Their balance of sweetness, aroma, and light spice makes them indispensable in stir-fries, tempura, grilled dishes, and even pickles, carrying both tradition and flavor from Japanese gardens to global tables.
Planting (How to Sow and Transplant) — Shishito Pepper
Starting Indoors
Timing: Start seeds 8–10 weeks before your last expected frost date.
Depth: Sow seeds ¼ inch deep in sterile seed-starting mix.
Temperature: Keep the growing medium 80–90°F (27–32°C) for best germination.
Germination Time: Expect seedlings to emerge in 10–21 days under warm, consistent conditions.
Light: After sprouting, provide 14–16 hours of strong light daily—grow lights or a bright south-facing window work best.
Air Temperature: Maintain 70–80°F (21–27°C) for healthy seedling growth.
Potting Up: Transplant seedlings into larger pots once the first true leaves appear to encourage strong root development.
Feeding: Apply a ¼-strength balanced liquid fertilizer weekly to support early vigor.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone—check soil warmth first.
At 2–4 inches deep: Soil should reach at least 60–65°F (16–18°C) for several consecutive mornings.
Ideal root-zone temperature: 70–85°F (21–29°C) for rapid, sturdy growth.
Night air temperatures: Should consistently stay above 55°F (13°C).
How to check: Insert a soil thermometer 2–4 inches deep; take early morning readings for 3–5 days and average results before transplanting.
Transplanting Outdoors
Hardening Off: Begin 5–7 days before transplanting. Gradually expose seedlings to outdoor light, wind, and temperature changes each day to reduce shock.
Location: Choose a site with full sun and rich, well-drained soil (pH 6.0–6.8).
Spacing: Plant 18–24 inches apart in rows 24–36 inches apart to allow airflow and easy harvesting.
Support: Stake or cage plants early to prevent bending once fruit production begins.
Mulch: Once soil warms, mulch around the base to retain moisture and stabilize temperature.
How to Grow — Shishito Pepper
Watering:
Provide 1–1½ inches of water per week, depending on heat and soil type.
Water deeply and infrequently to promote strong root systems and prevent fruit cracking.
Best method: Use drip irrigation or soaker hoses at the soil level to keep foliage dry and reduce fungal disease pressure.
If overhead watering is used, water early in the morning so foliage dries before nightfall.
Note: Consistent moisture gives the best yield and flavor—stress or uneven watering increases the chance of hotter fruits.
Fertilizing:
Feed with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants begin flowering and setting fruit, switch to a low-nitrogen, high-potassium formula to encourage heavy fruiting and better flavor.
Avoid overfeeding with nitrogen—it produces leafy growth at the expense of peppers.
Weeding & Mulching:
Keep planting areas free of weeds, which compete for nutrients and water.
Apply mulch once the soil warms to:
Retain soil moisture
Suppress weeds
Stabilize soil temperature
Organic mulches like straw, compost, or shredded leaves work best.
Be gentle when hand-weeding—pepper roots are shallow and easily damaged.
Sun & Heat Management:
Grow in full sun (6–8 hours daily) for best flavor and productivity.
Shishito peppers love warm weather, performing best at 75–90°F (24–32°C) during the day.
When temperatures exceed 95°F (35°C), provide light afternoon shade to protect fruit set and prevent leaf scorch.
Cool nights below 55°F (13°C) can slow flowering and fruiting.
Spacing & Support:
Plant 18–24 inches apart in rows 24–36 inches apart.
Compact and bushy by nature, Shishito plants benefit from light staking or small cages to support their heavy yields and prevent lodging.
Companion Planting:
Good companions: Basil, carrots, onions, marigolds, okra, beans, and tomatoes—these improve pollination and deter pests.
Avoid: Fennel and kohlrabi, which can stunt growth and attract unwanted insects.
Marigolds and basil also enhance pest resistance naturally and complement peppers in the kitchen.
Container Growing:
Shishitos are excellent for container gardens.
Use 3–5 gallon pots with rich, well-draining potting mix.
Ensure containers have good drainage holes and maintain even moisture.
In mid-summer, shade pot sides to prevent root overheating.
Feed every 2–3 weeks with diluted fertilizer or compost tea to keep production steady.
Additional Tips — Shishito Pepper
Harvesting:
Pick peppers when they reach 3–4 inches long and are glossy green for the best flavor and tenderness.
Use scissors or pruners to avoid tearing stems and stressing the plant.
Frequent harvesting encourages new blossoms and continual production.
Tip: For deeper flavor, allow a few fruits to ripen red on the vine—they become slightly sweeter and more aromatic, ideal for drying or roasting.
Flavor & Culinary Qualities:
Shishitos are thin-walled, slightly wrinkled, and naturally mild—yet one in ten carries a pleasant surprise of heat.
Their flavor is light, smoky, and subtly sweet with grassy undertones.
When blistered in hot oil or over open flame, they develop a rich umami character that has made them a favorite among chefs worldwide.
Popular preparations:
Pan-blistered with olive oil and sea salt
Grilled whole over charcoal
Tempura-battered and fried
Sliced into stir-fries or noodles
Pickled for mild spice and tang
Handling:
Generally safe to handle without gloves, but wash hands after harvest as the occasional hot fruit can cause mild irritation.
Rinse fruits before cooking and dry thoroughly to ensure proper blistering.
Avoid refrigerating freshly picked green peppers until fully dry—moisture accelerates spoilage.
Storage & Preservation:
Fresh: Store at 50–55°F (10–13°C) for 1–2 weeks in a breathable container.
Freezing: Blister first, then freeze on a tray before transferring to bags for quick-cook appetizers year-round.
Drying: Ripened red Shishitos can be strung or dehydrated for a smoky, sweet seasoning powder.
Pickling: Quick-pickle in vinegar brine with garlic and sesame oil for use in salads and rice dishes.
Kitchen Use:
Their thin walls and mild flavor make them versatile—ideal for grilling, sautéing, or stuffing with cheese or rice.
Serve as a shared appetizer with lemon and sea salt or toss with soy sauce and sesame for a Japanese-inspired side.
The flavor pairs beautifully with sesame oil, soy, citrus, miso, garlic, and sea salt.
Growing & Pruning Tips:
Compact plants benefit from light pruning early on to promote airflow.
Remove lower leaves touching the soil to reduce disease risk.
Avoid excessive nitrogen—lush leaves will shade fruits and reduce yields.
Harvest regularly to prevent plant fatigue and encourage new flowers.
Containers & Watering:
Ideal for 3–5 gallon pots with loose, rich potting mix.
Keep soil evenly moist but never soggy; water deeply when top inch dries out.
In hot weather, shade pot sides to protect roots from overheating.
Companion Planting & Pollinators:
Excellent companions include basil, marigold, parsley, onions, okra, beans, and lettuce.
Marigolds deter nematodes and whiteflies, while basil and parsley attract beneficial insects.
Avoid planting near fennel or kohlrabi, which can inhibit pepper growth.
Seed Saving:
Allow several fruits to ripen fully to deep red before harvesting seeds.
Remove seeds, rinse gently, and air-dry 7–10 days on a paper towel in a shaded, well-ventilated space.
Store in airtight containers in a cool, dark location.
Label with variety and year—viable for 3–4 years under proper storage.
Common Pests & Problems — Shishito Pepper
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Spray plants with a strong jet of water to dislodge them, or apply insecticidal soap or neem oil. Encourage lady beetles and lacewings to establish natural balance.
Spider Mites (fine stippling, webbing during hot or dry periods)
Controls: Increase humidity, hose the undersides of leaves, and apply horticultural oil or neem. Introduce predatory mites if available.
Whiteflies (small clouds when disturbed; honeydew residue)
Controls: Yellow sticky traps help monitor and reduce numbers; vacuum lightly in the morning; apply neem oil or insecticidal soap as needed.
Thrips (silvery streaks, twisted new growth, possible virus vectors)
Controls: Use blue or yellow sticky cards, remove weeds and spent blossoms, and apply spinosad or insecticidal soap.
Flea Beetles (tiny shot holes on young leaves)
Controls: Protect seedlings with floating row covers until flowering; sprinkle diatomaceous earth around stems; interplant with basil or marigolds to deter beetles.
Cutworms (seedlings severed at soil line overnight)
Controls: Wrap stems with paper or cardboard collars, keep soil free of plant debris, and handpick at dusk.
Pepper Weevils / Fruit Borers (premature fruit drop in warm regions)
Controls: Harvest fruit promptly; remove and destroy fallen peppers; maintain tight sanitation; consult local extension for targeted traps.
Caterpillars (chewed leaves or pods)
Controls: Handpick; apply Bacillus thuringiensis (Bt) to control small larvae.
Slugs & Snails (damage on lower leaves and fruit near soil)
Controls: Pull mulch back from stems; use beer traps, copper barriers, or iron phosphate baits.
Diseases
Bacterial Leaf Spot (small, water-soaked spots turning brown; defoliation possible)
Prevention: Start with clean seed, avoid overhead watering, rotate crops (3+ years away from Solanaceae), and sanitize tools.
Management: Remove infected leaves and apply copper-based sprays to protect new growth.
Anthracnose (sunken, moldy lesions on ripening fruit)
Prevention: Mulch to reduce soil splash, ensure good spacing, and water at soil level.
Management: Remove affected fruit and apply organic protectant fungicides if needed.
Phytophthora Blight / Root Rot (sudden wilt, dark stem lesions, fruit rot in soggy soils)
Prevention: Provide excellent drainage, raised beds, and avoid overwatering or low spots.
Management: Remove and discard severely affected plants; do not replant peppers in the same area that season.
Powdery Mildew (white powdery coating on foliage late in season)
Prevention: Promote airflow and avoid excess nitrogen fertilization.
Management: Remove worst leaves and use biofungicides labeled for peppers.
Verticillium & Fusarium Wilts (one-sided yellowing, plant wilt even with moist soil)
Management: Rotate away from nightshades for 3+ years; solarize soil where feasible; remove affected plants promptly.
Mosaic Viruses (mottled or puckered leaves, stunted growth; spread by aphids and thrips)
Prevention: Control vectors, remove infected plants, and sanitize hands and tools. Avoid handling tobacco before working with plants.
Physiological & Environmental Issues
Blossom End Rot (black, sunken spots on pepper tips)
Cause: Calcium transport failure from uneven watering or root injury.
Fix: Keep soil moisture consistent, mulch to retain moisture, and avoid excessive nitrogen.
Poor Fruit Set
Cause: Temperatures above 95°F (35°C) or below 60°F (15°C), drought stress, or nitrogen excess.
Fix: Provide light afternoon shade during high heat and maintain steady soil moisture.
Sunscald (pale or tan patches on exposed fruit)
Fix: Maintain a healthy leaf canopy and avoid excessive pruning.
Cracking or Splitting (after heavy rain or erratic watering)
Fix: Keep watering consistent and harvest promptly.
Flavor or Heat Variation
Note: Shishito naturally produces the occasional “hot” fruit—about one in ten develops heat, an inherent trait of the variety.
Monitoring & Prevention (Quick Checklist)
Check plants weekly for early pest or disease signs, especially leaf undersides.
Water at the base, not over foliage.
Mulch after soil warms to stabilize moisture and temperature.
Maintain airflow by proper spacing and light pruning.
Rotate 3+ years away from peppers, tomatoes, eggplant, and potatoes.
Sanitize cutting tools and harvest promptly to limit infection spread.
Frequently Asked Questions (FAQs)
Q: How hot are Shishito peppers?
Shishito peppers are mostly mild, averaging 50–200 Scoville Heat Units (SHU). About one in every ten fruits develops mild heat—a natural trait that adds fun and unpredictability to the harvest.
Q: How long does it take Shishito peppers to mature?
Expect full maturity in 60–75 days from transplant. Most growers harvest green for their signature mild flavor, but fruits ripen red if left on the plant.
Q: How long does germination take?
Seeds sprout in 7–14 days when kept warm—around 80–90°F (27–32°C) in a consistent, moist medium. Cooler soil can delay germination.
Q: What kind of soil do Shishito peppers prefer?
They thrive in loose, fertile, well-drained soil with a pH of 6.0–6.8. Enrich beds with compost or aged manure for strong yields.
Q: How far apart should I space Shishito plants?
Plant 18–24 inches apart in rows 24–36 inches apart to allow airflow and easy picking.
Q: Do I need more than one plant for pollination?
No. Shishito peppers are self-pollinating, though bees and air movement can increase fruit set.
Q: Can I grow Shishito peppers in containers?
Yes. Use 3–5 gallon pots with excellent drainage. In hot climates, shade container sides to protect roots and maintain even moisture.
Q: How many peppers will one plant produce?
A single plant can yield 50–100 fruits or more in a long warm season. Regular harvesting encourages continuous production.
Q: How should I harvest them?
Cut pods with pruners or scissors to avoid stem tearing. Most are picked green at 3–4 inches long, though ripened red fruits offer deeper flavor.
Q: How can I cook Shishito peppers?
They’re best blistered or grilled whole with a drizzle of oil and pinch of sea salt. Also excellent in tempura, stir-fries, or pickled for mild spice.
Q: Can I save Shishito seeds?
Yes. Allow a few peppers to fully ripen red before harvesting. Remove seeds, air-dry 7–10 days, and store in a cool, dry place for next season.
Q: Why are some of my Shishito peppers hot?
About one in ten develops heat naturally due to genetics and environmental stress (especially drought or high heat). This is part of the variety’s traditional charm.
Q: Are Shishito peppers perennial?
Only in frost-free zones (10–12). In cooler climates, treat as annuals or overwinter container plants indoors near bright light.
Q: What causes my Shishito peppers to wrinkle or shrink?
Natural texture forms as fruits mature. Overwatering, drought stress, or irregular picking can increase wrinkling.
Q: Can I grow Shishito peppers indoors or in a greenhouse?
Yes. They adapt well to protected growing spaces with 12+ hours of light and steady warmth (above 65°F / 18°C).
The story of the Shishito pepper begins not in Japan where it’s most famous, but much earlier in the Indigenous agricultural traditions of Mesoamerica, where Capsicum annuum was first domesticated thousands of years ago. Long before it reached Asia, this species was cultivated by Indigenous peoples of present-day Mexico and Central America—such as the Maya, Nahua, and Zapotec—who developed diverse pepper types for food, medicine, and ceremony.
Through trade routes and cultural exchange stretching across the Pacific, Capsicum annuum eventually traveled from the Americas to Asia by the 16th century, where local growers selected and adapted the plants to new climates and cuisines. In Japan, farmers began refining the variety that would become Shishito, choosing for thin walls, compact plants, and a mild yet lively flavor. The name “Shishito” comes from shishi-togarashi, meaning “lion pepper,” referring to the wrinkled, slightly curled tip said to resemble a lion’s face.
Today, Shishito remains a beloved part of Japanese and Korean foodways, enjoyed blistered in sesame oil, added to noodle dishes, or served as a street-side snack. Yet its cultural roots still reach deep into the Americas, where Capsicum annuum continues to be tended and celebrated by Indigenous communities as a cornerstone crop—symbolizing connection between land, flavor, and resilience.
To grow the Shishito is to honor this lineage of adaptation and exchange—a pepper shaped by millennia of Indigenous seedkeeping and Asian refinement, still linking distant traditions in every pod.
Saving seeds from Shishito Peppers (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining pepper flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses & Benefits — Shishito Pepper
Culinary Uses — A Mild Pepper with a Chef’s Reputation
Signature Blistered Snack: The most famous use for Shishitos is blistering them whole in hot oil or over open flame until charred and tender, then finishing with sea salt and lemon. The mild, smoky-sweet flavor and soft bite make them ideal as appetizers or side dishes.
Grilled & Roasted: Excellent for skewers, barbecues, or cast-iron searing. Roasting draws out a nutty sweetness and subtle grassy aroma.
Tempura & Stir-Fry: A staple in Japanese and Korean kitchens—lightly battered and fried or tossed with sesame oil, soy, and garlic for quick, flavorful sides.
Stuffed Peppers: Their size and thin walls make them perfect for stuffing with cheese, rice, or seafood for creative small plates.
Pickled & Preserved: Shishitos pickle beautifully in vinegar brines with garlic or chili flakes for a mild, tangy condiment.
Preservation & Pantry Value
Freezing: Blister and freeze for year-round quick snacks or sides.
Drying: Fully ripened red pods can be dried and crushed into a sweet-smoky powder.
Pickling: Keeps flavor bright and crisp; excellent for sushi bars, bento, and antipasto spreads.
Fermentation: Creates tangy pepper sauces with mild spice and rich depth.
Flavor Profile
Distinctly mild, with occasional mild heat, the Shishito carries a balance of smoky, grassy, and lightly sweet tones. When cooked, the flavor deepens into umami richness with notes of charred green pepper and sesame—a favorite among chefs for its complexity and versatility.
Garden & Ornamental Benefits
Compact & Productive: Ideal for small gardens and containers; each plant can produce 50–100 fruits over the season.
High Yield: Continuous flowering and fruit set make it one of the most prolific Capsicum annuum types.
Decorative Appeal: The glossy green pods ripen to red, adding visual contrast among leafy greens and herbs.
Fast to Harvest: Begins producing earlier than many hot peppers, extending the season’s fresh harvest window.
Traditional & Cultural Context
While celebrated today in Japanese cuisine, Shishito is part of a much older story of Capsicum annuum’s Indigenous origins in Mesoamerica, where peppers were first cultivated for their flavor, color, and spirit. The variety’s long journey across oceans and centuries represents the enduring exchange of seed and knowledge between Indigenous growers of the Americas and Asian farmers who refined its traits for local cuisine.
Shishitos remain deeply woven into Japanese culinary life—from izakaya bars to family gardens—bridging continents through shared traditions of seed stewardship and communal cooking.
Handling & Safety
Gloves are optional; most fruits are mild. Wash hands after handling, as the occasional hot pod can irritate sensitive skin.
When cooking indoors, open a window—the pepper’s aromatic oils intensify as they blister and release steam.
Proteins: Seafood, tofu, chicken, pork, or beef skewers.
Vegetables: Mushrooms, eggplant, onions, and leafy greens.
Garnishes: Toasted sesame seeds, scallions, or citrus zest for brightness.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Shishito
$200 USD
$350
Unit price /
Unavailable
Description
The pepper that brings chefs and home growers together across continents. Shishito is a Japanese heirloom beloved for its delicate flavor, wrinkled skin, and playful unpredictability—about one in every ten peppers carries a surprising flash of heat. Most are mild, smoky, and slightly sweet, with a grassy brightness that shines when blistered, grilled, or pan-roasted.
Compact, prolific plants grow 18–24 inches tall, branching freely and setting clusters of slender, crinkled fruits about 3–4 inches long. The pods ripen from green to bright red, though they’re most often harvested green for their tender bite and quick cooking quality. Thin-walled and easy to blister, they make the perfect appetizer pepper—tossed with olive oil and sea salt, they burst with savory aroma and flavor.
Originally cultivated in Japan from older East Asian Capsicum annuum types, Shishito peppers remain a seasonal market favorite around the world. Their name comes from the Japanese “shishi” (lion) and “tōgarashi” (chili), referring to the tip’s resemblance to a lion’s face. Whether grown in garden beds, containers, or small greenhouses, the plants reward with heavy yields and steady production through summer and into fall.
Though mild by nature—usually under 200 Scoville Heat Units—Shishito peppers embody the joy of chance in every harvest. Their balance of sweetness, aroma, and light spice makes them indispensable in stir-fries, tempura, grilled dishes, and even pickles, carrying both tradition and flavor from Japanese gardens to global tables.
