The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the lion (獅子, shishi) head; in Japanese, it is often abbreviated as shishitō.

The occurrence of pungent fruit is induced by such factors as exposure to sunlight,[1] and other environmental stresses.

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.

It may be skewered then broiled (grilled), pan-fried in oil, stewed in a soy sauce– and dashi-based liquid, or simply eaten raw in a salad or as a condiment.

It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers.