As with many aspects of history and culture associated with black and brown people, contemporary sources list the origins of Fish peppers as ‘obscure.’ But one thing that is certain: the prominence of this plant in the 19th and 20th century is rooted in Black American culture. 10 times hotter than jalapeno , fish peppers became largely popular in the black food communities of the Chesapeake area partially because of their ability to add flavor and heat to the white sauces used in seafood dishes without changing the color of the sauce. Thus the name FISH pepper. Fish peppers are as aesthetically pleasing as they are flavorful; growing through a range of variegated colors including white, yellow, red, purple and a range of greens.

Along with urbanization and a reduction of lands dedicated to growing by black folks, pollution of natural waterways led to a decline in the consumption of seafood and contributed to the disappearance of the fish pepper. Thanks to Horace Pippin, a black, self taught painter and WWI vet we have access to fish pepper seeds today and they are once again growing in popularity among small farming projects and black culinary communities

Horace Pippen was shot in the shoulder during WWI and upon his return to the US, he took his healing into his own hands. Unable to receive proper care from racist hospitals, Pippin exchanged seeds with a seed saver and bee keeper in exchange for access to the bees. Stings from the bees provided a non-pharmaceutical option for pain relief. That seed saver’s collection has now been made available to the public via the ‘Southern Exposure Seed Exchange’

This installation features two different presentations of Fish Peppers. Drying is one way to preserve a harvest to mitigate waste and so that it can be enjoyed throughout all seasons. Pickling is another preservation option and in this case it not only preserves the peppers themselves, but the vinegar becomes infused and serves as a medicinal tonic as well as a yummy condiment.