Fish Pepper

A beautiful pepper saved from extinction.

The Fish Pepper is an extremely flavorful, productive, and decorative variety that were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s.  The white unripe fruit makes an excellent hot sauce that can be blended into cream sauces without muddling the color.

The foliage is variegated white and green, as is much of the unripe fruit, which is 2-3" long and turns from white with green stripes, to orange with brown stripes, and then bright red. 

Traditionally used in oyster and crab houses around Chesapeake Bay, this 19th century heirloom has deep roots in Black culinary culture. Read more about the history of the Fish Pepper on Epicurious.

Days to Maturity: 80 DAYS