Fish pepper

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Fish pepper
Fishpepper.jpeg
Species Capsicum annuum
Origin Caribbean
Heat Chilli35.svg Hot
Scoville scale 5,000–30,000 SHU

The fish pepper is a small Chili pepper cultivar of the species Capsicum annuum . It is an heirloom variety developed and preserved by African American communities in the Chesapeake. The plant has variegated foliage and its peppers ripen from white with green streaks to a dark red color. The fish pepper has a wide range of pungency, with Scoville scores from 5,000 to 30,000 units. [1] The pepper was thought to be extinct for the better part of the 20th century until the rediscovery of fifty year-old seeds in an African American family's freezer. [2]

Contents

History

Background

Capsicum annuum is a species of the plant in the family solanacea. Its origins are obscure, but it is believed to originally be native to southern Mexico, where its center of diversity exists. [3] Being cultivated by Mesoamerican societies since roughly 8000 BCE, it would later spread throughout most of southern North America and South America. [4] By the time of Columbus's arrival in the Americas, cultivation had been noted in the Caribbean. [5]

Origin and historical use

From the Caribbean, it made its way to the Chesapeake where it was noted to have been grown by enslaved Africans in Baltimore. [6] Food historian Michael W. Twitty believes them to have originally have been brought by Haitians. [7] By 1870, particularly in Baltimore and in Philadelphia, the pepper became a popular ingredient among the Black community and was commonly used in many crab houses and oyster bars (hence the name "fish pepper"). [8] The fish pepper's rare trait of albinism was highly valued by chefs because the use of the peppers in their albino phase of ripening allowed white foods such as cream of crab soup to be spiced without affecting the color of the final dish. [2] Due to urbanization, fish peppers declined in popularity during the early 20th century, eventually disappearing from restaurant menus, marketplaces and the catalogs of seed vendors.

Rediscovery

The cultivar was saved from extinction thanks to a barter made by Horace Pippin in the 1940s. Pippin was a Black folk painter who lived in Pennsylvania. He traded seeds to a local beekeeper named H. Ralph Weaver in exchange for Weaver's celebrated bee sting therapy, used to treat Pippin's arthritis. [9] The seeds stayed in the Weaver family freezer for fifty years, until 1995 when Weaver's grandson, William Woys Weaver, discovered the seeds and sent them to the Seed Savers Exchange. [8] [10] The Exchange reconstituted the pepper seeds and cultivated the first fish pepper seedlings in half a century. Since their resurrection, the fish pepper has regained its former popularity and is readily available from seed websites and once again sees regular use in dishes at Mid-Atlantic restaurants. [11]

Description

The color of the fruit range from green, orange, brown, white and red, being spicy and hot. The cultivar is celebrated for its unusual foliage. The plants have striking white and green mottled leaves, making the variety as valued as an ornamental in landscaping as it is in the kitchen for its unusual fruits. [12] As they grow, the fruit's color varies greatly, progressing from a creamy white albinism to a deep blood red when mature. Fish peppers are typically hot peppers, and their heat can range from 5,000 to 30,000 on the Scoville scale. [8] The peppers grow to roughly 1.5 to 2 inches (3.8 to 5.1 cm) in length, with the plant itself growing to roughly 2 feet (61 cm) in height. [13] [14]

See also

Related Research Articles

<span class="mw-page-title-main">Bell pepper</span> Group of fruits of Capsicum annuum

The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.

<span class="mw-page-title-main">Chili pepper</span> Varieties of peppers belonging to several species of Capsicum genus

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.

<i>Capsicum annuum <span style="font-style:normal;">var.</span> glabriusculum</i> Variety of chili pepper

Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers. Tepín is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated C. annuum var. annuum. Another similar-sized pepper, 'Pequin' is often confused with tepin, although the tepin fruit is round to oval where as the pequin's fruit is oval with a point, and the leaves, stems and plant structures are very different on each plant.

<i>Capsicum annuum</i> Species of flowering plant in the nightshade family

Capsicum annuum is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It also has many varieties and common names including paprika, chili pepper, jalapeño, cayenne, bell pepper, and many more with over 200 variations within the species. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

<i>Capsicum frutescens</i> Species of chili pepper

Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense native to Central and South America. Pepper cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing 10–20 millimetres (0.39–0.79 in) long and 3–7 millimetres (0.12–0.28 in) in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. C. frutescens has a smaller variety of shapes compared to other Capsicum species. C. frutescens has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns.

<i>Capsicum chinense</i> Species of flowering plant

Capsicum chinense, commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and, in many cases, exceptional heat. The hottest peppers in the world are members of this species, with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar, Pepper X in 2023.

<span class="mw-page-title-main">Poblano</span> Mild chili pepper originating in Puebla, Mexico

The poblano is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.

<span class="mw-page-title-main">Ají dulce</span> Sweet perennial peppers found in Latin America and the Caribbean

Ají dulce, ají cachucha, quechucha, ajicito, or ají gustoso is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is most widely known in Cuba, Jamaica, Puerto Rico, Dominican Republic and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor. In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes.

<i>Capsicum baccatum</i> Species of plant

Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.

<span class="mw-page-title-main">Banana pepper</span> Type of chili pepper

The banana pepper is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.

<span class="mw-page-title-main">Siling labuyo</span> Chili pepper cultivar

Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.

<i>Friggitello</i> Italian sweet pepper

The friggitello is a sweet Italian chili pepper of the species Capsicum annuum. It is also known as the "Golden Greek pepper", "Sweet Italian pepper", or "Tuscan pepper". In the United States they may be called "pepperoncini"; they are quite distinct from Italian peperoncini, which are hot Italian chili peppers. The friggitello is mild with a slight heat and a hint of bitterness, and is sometimes pickled and sold in jars. In Italy the friggitello is most associated with the region of Tuscany. The Greek variety, which is sweeter, is commonly used elsewhere in Europe and the United States.

<span class="mw-page-title-main">Crushed red pepper</span> Condiment or spice made from red peppers

Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage.

<span class="mw-page-title-main">Cheongyang chili pepper</span> Type of chili pepper

The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili cultivar of the species Capsicum annuum, with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier.

<span class="mw-page-title-main">Bird's eye chili</span> Variety of chili pepper

Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit. Sweet or bell peppers and some chili peppers belong to the Capsicum annuum species, making it the most cultivated species from the genus.

<span class="mw-page-title-main">Cayenne pepper</span> Hot chili pepper used to flavor dishes

The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.

The Sandia pepper or Sandia chile pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a scoville rating which ranges from mild to hot. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Sandia peppers picked while still green are typically roasted to produce green chile. When ripened, this variety can be dried and ground to make chile powder. Sandia peppers grown and consumed in New Mexico are most commonly used to make red or green posole, green chile stew, and carne adovada.

<span class="mw-page-title-main">Big Jim pepper</span> Cultivar of New Mexico chile pepper

The Big Jim pepper is a New Mexico chile pepper cultivar of the species Capsicum annuum with a Scoville rating of mild. This cultivar is extensively grown in New Mexico where it was developed and is popular in New Mexican cuisine. Big Jim peppers are both sweet and mild and are normally picked while still green. The fruits are large and thick walled, often exceeding over a foot in length, and they are almost exclusively used to produce roasted green chile in New Mexican cuisine.

References

  1. ↑ "Fish Pepper: Resurrecting Baltimore's Chili Pepper Past". PepperScale. 2014-11-29. Retrieved 2021-09-08.
  2. 1 2 "The US pepper that was nearly lost". www.bbc.com. Retrieved 2024-02-18.
  3. ↑ "Origin and center of domestication of Capsicum annuum" (PDF). stri-apps.si.edu.
  4. ↑ "Domestication of Capsicum annuum chile pepper provides insights into crop origin and evolution". phys.org. Retrieved 2021-09-08.
  5. ↑ "Peppers: History and Exploitation of a Serendipitous New Crop Discovery". www.hort.purdue.edu. Retrieved 2021-09-08.
  6. ↑ Maryland, Preservation (2017-07-28). "Maryland Food History: The Fish Pepper". Preservation Maryland. Retrieved 2021-09-08.
  7. ↑ "The Story of Fish Peppers, a Legacy of the African American Garden". Epicurious. 2021-04-04. Retrieved 2021-09-08.
  8. 1 2 3 "Fish Pepper: Resurrecting Baltimore's Chili Pepper Past". PepperScale. 29 November 2014. Retrieved 12 August 2017.
  9. ↑ Ly, Linda (2014-10-06). "Fish Pepper: A Peculiar Pepper With Deep Roots in African-American History". Garden Betty. Retrieved 2021-09-08.
  10. ↑ "The Story of Fish Peppers, a Legacy of the African American Garden". Epicurious. 2021-04-04. Retrieved 2024-02-18.
  11. ↑ Weaver, William Woys. "Fish Peppers". Mother Earth News. Retrieved 2021-09-08.
  12. ↑ Weaver, William Woys. "Fish Peppers". Mother Earth News. Retrieved 2019-06-08.
  13. ↑ "Fish Pepper". Cayenne Diane. Retrieved 12 August 2017.
  14. ↑ "Fish Pepper".
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