Fish pepper

Fish Pepper is a type of chili pepper that originated from the Caribbean. It is known for its unique coloration and strong heat, making it a popular choice for various cuisines around the world.

History

The Fish Pepper was brought to the United States during the 19th century through the African diaspora. It was primarily used in the African-American community, especially in the Chesapeake Bay region where it was used to season seafood.

Description

Fish Peppers are typically 2-3 inches long and start out as a creamy white color. As they mature, they go through a series of color changes, from white to orange, and finally to red. The peppers are known for their unique striped or mottled appearance, which is a result of a genetic trait known as variegation.

Culinary Uses

Fish Peppers are often used in seafood dishes, hence the name. They are also used in a variety of other dishes, including salsa, hot sauce, and pickling. The heat of the pepper is comparable to a cayenne pepper, making it a versatile ingredient in many recipes.

Cultivation

Fish Peppers are typically grown in warmer climates, as they require a long growing season. They are often grown from seed, and require well-drained soil and plenty of sunlight.

See Also

• List of Capsicum cultivars
• Scoville scale
• Chili pepper