There are few peppers as beautiful as the fish pepper. Along with its lovely flowering plant, the fish pepper follows one of the most unique coloration paths (among chilies) while maturing. With a Scoville scale range between 5,000 and 30,000, the fish pepper always equals the heat of a jalapeño, but it can eclipse it easily, topping out at 12 times hotter. This range puts the fish pepper squarely in the middle of medium-heat hot peppers. The fish pepper was brought to the mid-Atlantic region, it’s believed, from the Caribbean in the late 19th century (1870s). The African-American communities of the Chesapeake Bay area and major cities of the region (Baltimore and Philadelphia in particular) took to the chili and made it a culinary staple for oyster and crab houses. That’s where the name for this chili was coined. We are excited to offer this pepper at the behest of our customers. Fruit turns from white with green stripes to orange with brown stripes to red and a heat similar to Serrano. Great full bodied flavor and popular with shellfish. Listed on Slow Food’s Ark of Taste. An absolutely beautiful plant.