Fish Pepper – Live Plant | African-American Heirloom Chesapeake Seafood Classic

A Historic Heirloom with Stunning Striped Fruits — 5,000–30,000 SHU

Fish Pepper (Capsicum annuum) is a historic African-American heirloom from the Philadelphia/Baltimore/DC region — a seasoning staple of Chesapeake Bay crab houses since the 1800s. Variegated foliage and stunning fruits shift from cream-white with green stripes → orange with brown stripes → red at full maturity. A Scoville range of 5,000–30,000 SHU gives it real versatility in the kitchen.

Plant Details

• Species: Capsicum annuum
• Heat Level: 5,000–30,000 SHU (mild to hot)
• Fruit: ~3 in long, dramatically striped at all stages, red at full maturity
• Plant Size: 24–30 in tall with variegated leaves
• Days to Maturity: 80 days from transplant
• Best For: Seafood sauces, cream sauces, drying, historic cooking
• Container Friendly: Yes – 5-gallon pot

Growing Tips

Plant in full sun with rich, well-draining soil. Amend the planting hole with compost and feed every 2–3 weeks for the first 6 weeks. Mulch the base with 1–2″ of compost to retain moisture. Keep indoors during cold snaps below 55°F.

Harvest Tips

Harvest at any stage — each color delivers a different flavor profile. Use clean garden scissors and pick frequently to encourage continued production.