Fish Pepper (Hot)
Capsicum annuum
25 seeds per packet
Germination: 85% Mar 2025 Packed for 2026
Hot Fish Peppers Capsicum annuum have a fascinating history rooted in African American and Chesapeake Bay culinary traditions. They were brought to the U.S. in the 19th century, likely by Caribbean or African immigrants, and became a staple in the kitchens of Black communities in Baltimore and Philadelphia. Chefs used them in seafood dishes, particularly in crab and fish recipes, which is how the pepper got its name. The variety nearly went extinct but was preserved thanks to seed-saving efforts by Horace Pippin, an artist and gardener.
Culinary Uses: Traditionally used in seafood dishes, particularly in stews, soups, and crab boils. Adds heat and complexity to sauces, hot sauces, salsas, and pickles. Often used as a secret ingredient in regional spice blends and hot sauces due to its variable heat levels (ranging from 5,000 to 30,000 Scoville Heat Units). Immature green peppers provide milder heat, while fully ripened red peppers bring full intensity.
Appearance: Hot Fish Peppers are ornamental as well as culinary. The plants have variegated foliage with splashes of white and green. The peppers start cream-colored with green streaks, then transition to orange, deep red, or sometimes brown as they ripen. Their striped, mottled skin makes them visually striking.
Growing Tips: Requires full sun (at least 6–8 hours daily). Prefers well-drained, fertile soil with a pH of 6.0–6.8. Thrives in warm weather, with ideal temperatures of 70–85°F. Plant 18–24 inches apart for good airflow. Keep soil evenly moist but not soggy; avoid waterlogging. Use a balanced fertilizer (10-10-10) at planting, then switch to a low-nitrogen fertilizer to encourage fruiting.
While compact, plants may benefit from light staking if loaded with fruit. Watch for aphids, spider mites, and fungal issues; encourage beneficial insects and rotate crops. Can be picked at any stage, but full maturity brings maximum heat and sweetness.
