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Popular in the mid-Atlantic during the 1870’s, the Fish Pepper adds a kick to creamy seafood gumbo. In the garden, Fish Peppers start off creamy white then become accented by light and dark green stripes, eventually maturing when deep orange with dark brown striations. This one-of-a kind pepper was preserved by Horace Pippin, who shared with seed saver H. Ralph Weaver. It is now a regional treasure of the south, well worth growing and saving seeds.
An African-American heirloom that's been around since the middle of the 1800s, the Fish hot pepper is as versatile in taste as it is intriguing in appearance. The peppers have a range of 5,000-30,000 units on the Scoville heat scale, so they can be on the milder side next to Jalapenos or quite a few levels higher alongside the Cayenne. This variety's mottled white and green foliage also makes it stand out, so it's a stellar pick for adding some interest to your garden or growing in a variety of containers. The plants will grow to about 2 feet tall and will bear numerous peppers 2-3 inches long, all of them showing off quite a color range as they mature - green at the start, orange a bit later, and finally a gradient of reddish browns when really ripe and hot (the pepper's color at this stage is very fitting as it looks as fiery as it tastes!).
