Fish pepper

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Fish pepper
SpeciesCapsicum annuum
Heat Hot
Scoville scale5,000–30,000 SHU

The fish pepper is a pepper cultivar of the species Capsicum annuum. Originating in the Caribbean, it is believed that the fish pepper was brought to the U.S. in the 19th century, where it grew in popularity in the Mid-Atlantic (particularly in Baltimore and in Philadelphia). In these cities, the pepper became a popular ingredient in seafood, and was commonly used in many crab and oyster houses (hence the name "fish pepper"). Fish peppers gradually declined in popularity beginning in the early 20th century; however, in recent years the fish pepper has regained some of its original popularity, with some Mid-Atlantic restaurants using it today.

A pre- 1947 variety that was used in fish and shellfish cookery. The color of the fruit range from green, orange, brown, white and red, being spicy and hot. What really makes this pepper stand out is its wonderful foliage, as the 2’ tall plants have stunning white and green mottled leaves, which makes this variety superb for ornamental and edible landscaping.

Fish peppers have a vibrant appearance, making them popular as ornamental peppers. As they grow, their color varies greatly, progressing from an initial creamy white color to red when they mature. Fish peppers are typically hot peppers, and their heat can range from 5,000 to 30,000 on the Scoville scale.[1] The peppers grow to roughly 1.5 to 2 inches (3.8 to 5.1 cm) long, with the plant itself growing to roughly 2 feet (61 cm) in height.[2][3]

See also[edit]


  1. ^ "Fish Pepper: Resurrecting Baltimore's Chili Pepper Past". PepperScale. 29 November 2014. Retrieved 12 August 2017.
  2. ^ "Fish Pepper". Cayenne Diane. Retrieved 12 August 2017.
  3. ^ "Fish Pepper".