A pre-1870’s African-American heirloom, brought to the Chesapeake Bay region from the Caribbean.
Fish peppers can be used in any color phase, and as ‘white paprika’ it was a secret ingredient in fish and shellfish cooking. Famous for its beautiful striped fruit and variegated foliage. Easily grown in containers. Scoville Heat Units: 5,000 – 30,000. Placed in Slow Food USA’s “Ark of Taste,” a catalog of delicious and distinctive food.