Capsicum annuum | Chili Pepper ‘Fish’
5,000- 30,000 Scoville
Chili Peppers are flowering plants in the nightshade family (Solanaceae) with edible fruits that are commonly made into relishes, or pickled, or ground into a fine powder for use as a spice. Some peppers varieties are not edible and are grown as ornamentals.
Peppers are grown as tender summer annuals in most areas outside their native habitat. Seeds are best propagated indoors or in a greenhouse. It is recommended to transplant outdoors when soil temperatures reach 60 F or warmer. Plants become woody as the growing season progresses. Flowers are typically small with five white petals and pepper fruits come in all sorts of shapes and sizes. Mature around 75 days from transplant.
Fish Chili Pepper, likely originating from the Caribbean, is an extremely flavorful, productive, and eye-catching chili pepper notable for its unique history. The white unripe fruit were used to flavor seafood dishes in the black catering community of Baltimore in the late 1800’s and early 1900’s. The foliage is variegated, as is much of the unripe fruit, which are 2-3″ long and turn from white with green stripes, to orange with brown stripes, and then bright red.
Sun exposure: Full sun
Mature height: 24-30 inches
Mature width: 24 inches
Hardiness zones: 10-11