Fish

(C. Annuum) Its origins are obscure, but it is believed to originally be native to southern Mexico, where its center of diversity exists. Being cultivated by Mesoamerican societies since roughly 8000 BCE, it would later spread throughout most of southern North America and South America. By the time of Columbus's arrival in the Americas, cultivation had been noted in the Caribbean. 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. 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. 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. 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. 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. 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. Secure packaging. Thank You for your interest.