The Fish Hot pepper is a peculiar pepper that is thought to have originated from either Africa or the Caribbean.  The plant produces 3-4 cm (1½") long by 1.3 cm (½") wide, medium hot peppers with a SHU range between 5000-30,000 Scoville Heat Units.  The distinctive peppers turn from cream white with green stripes, to orange with brown stripes, then to red when mature. The 61 cm (24”) tall plant usually has dark green leaves with variegated white patches.  It was made famous as a seasoning used in fish dishes. Peppers can used as a spice to make a cream sauce for shellfish.​

Growing Instructions:

Start seeds indoors 8-10 weeks before the last expected frost date in your area. Plant in well-draining soil in a warm, sunny location after the danger of frost has passed. Space plants 30-45cm (12-18”) apart. Peppers prefer slightly acidic soil with a pH of 6.0-6.8. Fertilize with a balanced fertilizer once a month during the growing season. Water regularly, making sure the soil stays moist but not waterlogged. Harvest peppers when they reach full size and have reached their mature color.


Soil Conditions: Well-drained soil. Soil pH: 6.0-6.8. Planting Depth: Start seeds indoors 8-10 weeks before the last expected frost date in your area. Germination: 7-14 days. Height at Maturity: 30-90cm (12-36”) tall. Days to Maturity: 60-100 days. Watering: Keep soil evenly moist. Sun/Shade: Full sun. Spacing after Thinning: Space plants 30-45cm (12-18”) apart.