Fish Pepper – A Heritage Chilli with Decorative Leaves and Moderate Heat
What Is Fish Pepper?
Fish Pepper is an old African American chilli variety with beautifully variegated leaves and a medium-hot flavour. It has culinary qualities, but also a fascinating history – ideal if you want to grow a chilli with both heritage and character.
Background and Name
Fish Pepper has its origins in African American food culture of the 1800s in Maryland and Pennsylvania. It was widely used in oyster and fish dishes, hence the name. The variety was preserved by the seed saver Horace Pippin and reintroduced to the market by William Woys Weaver.
Appearance and Growth Habit
The plant grows to about 60–80 cm and has beautifully variegated (white and green flecked) leaves. The pods are 5–7 cm long and pointed, ripening from pale green through orange and brown to red.
How Hot Is Fish Pepper?
Around 5,000–30,000 SHU
Flavour and Uses
Mild to medium heat with a sweet, fresh flavour that works very well in fish and seafood dishes, salsas and pickles. A classic in a tangy tomato sauce with shellfish.
Ways to Use Fish Pepper
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Pickle with onion and garlic
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Make a classic “seafood hot sauce”
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Great with ceviche or smoked prawns
How to Grow Fish Pepper
Fish Pepper belongs to Capsicum annuum. Sow your chilli seeds between February and April. A relatively easy variety that does well in a pot. Give it plenty of light for more attractive leaves.
A chilli that tastes of history – grow Fish Pepper for the eye and the palate.
Price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for the best germination. The compost should be moist but not wet. A mini propagator helps to keep the humidity up. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20°C and move them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
