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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD