Post #761339 by nui 'umi 'umi on Wed, Mar 23, 2016 11:22 PM

On 2016-03-23 10:33, bamalamalu wrote:

Been cooking with shishito peppers lately. They are warm...not too hot. Good taste. Has anybody else tried them?

You’ve piqued my interest Amy.
Gonna try em soon.
Here’s a little info that I found on Wiki:

About one out of every ten peppers is spicy.[2] The occurrence of pungent fruit is induced by such factors as illumination,[1] and other stress may predispose the peppers to turn spicy.

The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.[3]

For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in a soy sauce- and dashi-based liquid. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.
Cheers