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Japanese shishito pepper for cooking or salads.
Avg. 3 1/2-4″ heavily wrinkled fruits are thin walled, mild (no heat) when green and slightly sweet when red. Popular in Japan where its thin walls make it particularly suitable for tempura. Also, very good roasted, in stir fries, or sautés. In Asia, fruits are always cooked green but they also may be used red. Thinly sliced, the red fruits are excellent in salads and coleslaw. Large, upright plants produce good yields over an extended harvest period.