It's got a decent flavor when ripe, though it's not very exciting or unique. It does have a nice medium-high (not super hot) heat to it, but until they're red-ripe they're nothing special at all. It's a matter of personal taste, but I'm really not fond of them in their green/unripe state.

It grows into a medium sized plant so it fits in well in a mixed garden as an ornamental because of the leaf and pepper variegation. If you're unsure about having it in your veggie garden you can fit it into your flower/annual garden if you have a garden space of this type because of it's unique visual interest and rather modest growing size.

I generally agree with nc-crn, although I might like them a little more than he lol.

Although this is a very pretty variegated plant and fruit, I grow peppers to eat. They're not very good green, but they are very good when ripe. Fresh in salsas, smoked, dried, ground - it's all good.

The Fish pepper supposedly came from Africa and was grown and used a lot in the Philadelphia/Baltimore area. Also rumored to be the pepper spice in Old Bay seasoning, which is used profusely up and down the Chesapeake Bay on seafood (think blue crab, ummm).

Anyway, I grow one or two plants every year. I will also say the Fish pepper seems to cross with other peppers readily. Get your seeds from a good source.

Rick

I'll have to give it a shot, but I'm thinking now I'll just try a plant, maybe two... See how I like 'em. Likely going to get them from seed saver exchange.

Thanks for the input!

I have grown this pepper for a few years now. Not very hot, but good for salsas as said before. I grow it as an ornamental, potted, and apart from other peppers because it will cross and you may lose the albino gene and there goes the variegation. I also pickle them and use on burgers.

I actually really like the heat and flavor of the fish pepper...plus it's pretty!

Sounds like a winner to me! Salsa, pickled, cool!