The Fish Pepper is a beautiful variegated pepper with green and white leaves. A very flavorful, productive plant, these were solid producers in our high altitude gardens. Scoville scores from 5,000 to 30,000 units, comparable to a jalapeño or serrano. These compact plants grow to about 2 feet tall, great for containers. 70-80 Days to Maturity. Minimum 10 seeds.
From True Love Seeds: "The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. Horace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes Pippin Sauce from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it."
The Fish Pepper is a beautiful variegated pepper with green and white leaves. A very flavorful, productive plant, these were solid producers in our high altitude gardens. Scoville scores from 5,000 to 30,000 units, comparable to a jalapeño or serrano. These compact plants grow to about 2 feet tall, great for containers. 70-80 Days to Maturity. Minimum 10 seeds.
From True Love Seeds: "The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. Horace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes Pippin Sauce from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it."
