Fish Pepper
Capsicum annuum — 5,000–30,000 SHU
The Fish Pepper is a rare African-American heirloom from the early 1800s, traditionally used in the crab houses and oyster bars of Philadelphia and Baltimore. Named for its use in fish and seafood sauces. Unusual genetics produce variegated white-and-green fruits that ripen through cream and orange stages before turning red — with corresponding variability in the foliage. A living piece of American food heritage.
🔥 Heat Scale
🌱 How to Grow Fish Pepper
Provide 6–8 hours of direct sun daily. Strong light encourages bold variegation patterns on both fruit and foliage.
Thrives between 20–28°C. Keep above 18°C at night to prevent slowed ripening and loss of variegation expression.
Consistent moisture is key — the thin-walled fruits need a steady water supply to develop evenly and avoid splitting at colour transitions.
A 12–15L container works well. Good drainage is essential — this variety resents waterlogged roots.
Switch to a tomato fertiliser (high potassium) from first flowering. Feed weekly during the fruiting season.
An excellent heirloom for seed saving. Select the most strongly variegated fruits each season to maintain bold patterning in future generations.
🩺 Common Problems
Cause: Normal genetic variation — some plants express less variegation than others.
Fix: Select the most strongly variegated plants for seed saving each season. Over generations this reinforces the trait.
Cause: Heirloom characteristic — natural variation in fruit size and shape is expected.
Fix: No action needed. This variation is part of the variety's charm and heritage.
Cause: Soft-bodied sap-sucking insects, common on new growth in warm weather.
Fix: Spray with diluted neem oil solution every 5–7 days. A strong blast of water dislodges colonies effectively.
Cause: Cool temperatures slow the ripening process through the colour stages.
Fix: Maintain growing temperatures above 18°C. Move containers indoors or under glass if nights cool significantly.
❓ Common Questions
Why is it called Fish Pepper?
Historically used in African-American seafood restaurants in Baltimore and Philadelphia for fish sauce and crab house seasoning — the name dates from the 1800s.
What does Fish Pepper look like?
Variegated fruits start white-and-green striped, ripen through cream, orange-striped, and finally red — foliage also shows white streaking in some plants.
How hot is Fish Pepper?
5,000–30,000 SHU — wider range than most varieties because heat varies across the colour ripening stages. Green stage is mildest, red stage is hottest.
Is Fish Pepper an heirloom?
Yes — one of the most historically significant African-American heirlooms. It was nearly lost and revived through the work of seed savers in the 1990s.
