However, much like their close relative, the Pimiento de Padrón, Shishitos occasionally deliver a fiery punch that catches you by surprise. They're akin to a rounding error of hotness above a zero-heat bell pepper, offering a warm, pulsing light simmer that flies under the radar.

One out of every ten to twenty Shishito peppers will crank up the heat just a notch further, adding an unexpected element of playfulness to the eating experience. It's this unexpected twist that makes them a ton of fun to eat and has propelled them to popularity as a quick-to-cook appetiser or side dish.

When it comes to growing your own Shishito, you’ll need a greenhouse in the UK or choose a warm, sheltered, sunny spot (and only move outside when its warm summer weather - bring in at night if needs be). As always keep the soil consistently moist, but avoid overwatering to prevent root rot or problems with the uptake of nutrients.

Remember to feed your Shishito with a balanced fertiliser every few weeks to promote healthy growth. Pick the pods when they're green and firm, typically around 2-4 inches long, to encourage continuous fruit production.

The Shishito plant is relatively compact and bushy, reaching a height of about 2-3 feet. They are prolific producers, with each plant yielding numerous peppers throughout the growing season. Pruning any dead or diseased branches and providing support, such as stakes or cages, can help maintain the plant's structure and maximise fruit production. There are many chillies at are traditionally used green, find out more about them in the guide, Go for Green.

They are a lovely, easy chilli to grow. And if you like the taste of Pimiento de Padron, you'll love the taste of this quintessentially Japanese chilli. Hands up now! Who wants a hot, steaming Shishito from the grill?