Fish peppers, popular among African cooks who brought them to the Mid-Atlantic, were a nearly forgotten crop until Spike learned about them from food historian William Woys Weaver and encouraged local farmers to cultivate the seeds. Denzel Mitchell, then of 5 Seeds Farm, was the first to heed Spike’s call, bringing a case of the spicy red heirloom peppers to Woodberry Kitchen in 2009, which became Snake Oil Batch No. 1.
31,695 lbs of fish peppers
$79,237.50 returned to growers