Shishito pepper

Piment shishito

What it is

The name is shishitōgarashi, lion pepper, for the crumpled tip that is said to resemble a lion's head. About one in ten comes out hot, and it is not random: plants short of water make capsaicin, so a fierce pod is the record of a dry week in the field.

In the kitchen

Pierce each pepper once with a knife tip before it goes in the pan, or the steam inside will burst it and spit oil. Very hot pan, barely any oil, three or four minutes until blistered on two sides: the thin walls mean it is done long before a padrón would be.

Goes with

Olive oil Salt Katsuobushi (dried bonito) Soy sauce Lemon Sesame

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

In season alongside

Broad bean Green bean Pak choi Pointed cabbage Romanesco Acacia honey

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