Shishito Peppers

Shishito peppers are rich in dietary fiber, potassium, beta-carotene, vitamin K, vitamin B6 and folic acid. They are especially rich in vitamin C. As they are rich in antioxidants, shishito peppers help prevent cell aging and maintain the health of the skin, blood vessels, and eyes. Some shishito peppers contain capsaicin, the spicy component of chili peppers. Capsaicin promotes the excretion of waste products and has aids in recovery from fatigue.
Shishito peppers are sensitive to heat and rich in water-soluble vitamin C, so it is best to cook them only for a short time. Shishito peppers can also be eaten raw. Eating them with foods that contain lipids can increase the absorption of beta-carotene. Many shishito peppers have almost no spiciness, but sometimes ones that have been put under stress during their growth process have a tendency to be. It is said that shishito peppers with uneven shapes or few seeds tend to be spicier.

Shishito peppers can be wrapped in kitchen paper and placed in a plastic bag and stored in the refrigerator for 3-4 days. If you cut off the stems, place them in a plastic bag and in the freezer, they can be stored for up to a month.

When grilling or deep-frying, the air inside the peppers may expand and burst. To prevent them from bursting, it is a good idea to poke a few holes in them with a toothpick before cooking.