CHILLI: SHISHITO BLACK

(CAPSICUM ANNUUM)

 

HEAT LEVEL: MILD

 

A rare chilli of Japanese origin. The name translates as “lion’s head chilli” and is derived from a combination of “shishi (lion) and “togarashi” (chilli pepper). In Korea these chillies are known as “kkwari-gochu” because their wrinkled exterior is reminiscent of a “ground cherry”.

This is a fabulously flavourful, sweet chilli which matures from black to red. Though they are mild, around 1 in every 10 is said to be considerably spicier than the rest; think of it as culinary Russian roulette! They can be eaten fresh and whole, however they most frequently prepared by chargrilling until blistered and sprinkled with salt or seasoning of your choice. They are a perfect Asian chilli substitute for the Tapas classic “pimentos de padron”.

 Harvest while still black for a milder heat.

A prolific producer for a small bush.

 

WHEN TO PLANT

Cool Climate: SEP – DEC

Temperate:  AUG – JAN

Sub – Tropical: JUL – APR

Tropical: ALL YEAR

Arid: AUG – JAN

 

SOIL PREFERENCES

PH 5 – 6

Rich, well-drained friable soil.

Avoid high nitrogen fertilisers.

GROWING TIPS

Sow 6mm deep – 45cm apart and keep moist.

Avoid high nitrogen fertilisers or leaf growth will be promoted over fruit.

Prefers warmer temps.

 

DAYS TO HARVEST

70 – 100

APPROX 10 SEEDS

OPEN POLLINATED SEED

100% TASMANIAN GROWN

GROWN ORGANICALLY