Hot pepper fish red Seeds

Fish Red is a Capsicum annuum heirloom with variegated leaves and slender pods that are striped green and white before they ripen red. It comes from the African-American seafood cooking of the Chesapeake Bay area.

Also known as: Red Fish Pepper, Chili pepper, Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).

Variegated leaves and striped pods

The foliage is variegated, and the pods are brightly coloured.

• Plant: compact and bushy, 45–60 cm tall, suitable for containers
• Pod: slender and pointed, 5–7.5 cm long
• Colour: green with white stripes, ripening glossy red
• Heat: about 5,000–30,000 SHU

Sow 6 mm deep in warm soil

Start seed indoors 8–10 weeks before the last frost and keep the soil at 21–29 °C, the range given for this variety. Typical for the species: pepper seed germinates in soil at 18–35 °C, and seedlings appear in about 8–9 days at 25–35 °C (figure measured with seed sown about 13 mm deep). Cover the seed with about 6 mm of mix.

Planting out

Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and well-drained soil, and water regularly but moderately. Ripe red pods come about 70–80 days after transplanting.

Seafood seasoning

Fish pepper was traditionally used to season fish, shrimp and crab. The pods also go into hot sauces, relishes and marinades.

We do not state a germination percentage. Pepper seed typically keeps about 2 years when stored cool, dark and dry, so unused seed can wait for the next season.

FAQ

Is the striped look in the leaves or the fruit?

Both. The leaves are variegated, and the young pods are green with white stripes before they turn red.

Will Fish Red grow in a pot?

Yes. The plant stays compact at 45–60 cm and suits containers and borders.