Let me introduce you to a little chilli pepper with a big story – the Fish Pepper. This small but mighty cultivar of Capsicum annuum has a rich history, having been developed and cherished by African American communities in the Chesapeake region. With its variegated foliage and vibrant peppers that transition from green to red, the Fish Pepper is as visually stunning as it is flavourful.

Unfortunately, urbanisation led to a decline in the popularity of Fish Peppers during the early 20th century, and they eventually disappeared from restaurant menus and seed catalogs. But thanks to a fortuitous barter between Black folk painter Horace Pippin and beekeeper H. Ralph Weaver in the 1940s, the Fish Pepper was saved from extinction.

These Fish Peppers had been around since the 19th century, passed down through generations by word of mouth. They were like hidden treasures, secrets of the culinary world. In terms of heat, Fish Pepper packs a punch like cayenne, but with a smoother flavour when cooked. The white pods were perfect for soups, adding spice without muddying the broth. Weaver's grandson, William Woys Weaver, rediscovered the seeds in 1995 and sent them to the Seed Savers Exchange, leading to the resurrection of this beloved pepper.

In terms of size, Fish Peppers grow to about 1.5 to 2 inches in length, while the plant itself is quite small only reaching a height of around 70cm. With its spicy flavour and eye-catching appearance, the Fish Pepper has once again found its place in Mid-Atlantic cuisine, gracing dishes at restaurants as well as delighting gardeners.

So, the next time you're looking to spice things up in the kitchen or add pop of variegated colour to your garden, consider giving the Fish Pepper a try. With its rich history and vibrant flavour, it's sure to make a splash in your culinary adventures.