Fish Pepper (Hot)

Capsicum annuum 25 seeds per packet Germination: 81% Packed for 2025 Hot Fish Peppers Capsicum annuum have a fascinating history rooted in African American and Chesapeake Bay culinary traditions. They were brought to the U.S. in the 19th century, likely by Caribbean or African immigrants, and became a staple in the kitchens of Black communities in Baltimore and Philadelphia. Chefs used them in seafood dishes, particularly in crab and fish recipes, which is how the pepper got its name. The variety nearly went extinct but was preserved thanks to seed-saving efforts by Horace Pippin, an artist and gardener. Culinary Uses: Traditionally used in seafood dishes, particularly in stews, soups, and crab boils. Adds heat and complexity to sauces, hot sauces, salsas, and pickles. Often used as a secret ingredient in regional spice blends and hot sauces due to its variable heat levels (ranging from 5,000 to 30,000 Scoville Heat Units). Immature green peppers provide milder heat, while fully ripene