The fish pepper is a pepper cultivar of the species Capsicum annuum. Originating in the Caribbean and brought to the US in the 19th century, the fish pepper grew in popularity in the Mid-Atlantic region. In Baltimore and Philadelphia, the fish pepper became a popular ingredient in seafood, and was commonly used in many crab and oyster houses thus giving it its name. The plant's varigated foliage and colorful fruit also makes this variety a superb addition for ornamental and edible landscaping.
Fish peppers are typically hot peppers, and their heat can range from 5,000 to 30,000 on the Scoville scale.
Throughout the year, we offer the fish pepper in three different ways: