Spicy Salt

Our Spicy Salt blends our signature flake sea salt with heirloom Fish Pepper, a rare chili with deep roots in the Chesapeake Bay region (and no, despite the name, Fish Pepper has no fish flavor.) Once widely grown by African American gardeners and used in coastal seafood houses, Fish Pepper was prized for adding heat without changing the color of delicate fish and crab dishes. Over time, the pepper nearly disappeared.

Its survival is thanks in part to artist Horace Pippin, who preserved the seeds after trading artwork for live bees, adapting his gardening methods following injuries sustained during World War I. Years later, his grandson rediscovered the seeds, helping bring this historic pepper back from the brink.

Today, Fish Pepper is grown right here at Seafield Farm, where it’s carefully cultivated, harvested, and blended in small batches with our sea salt. The result is a balanced, flavorful heat that enhances rather than overwhelms.

Spicy Salt is a natural fit for seafood, roasted vegetables, eggs, popcorn, grilled meats, and anywhere you want to add a little warmth and depth. It’s a versatile finishing salt that brings both spice and a sense of place to the table.

Why Fish Pepper?

We grow Fish Pepper instead of more common chilis because it belongs here. With deep roots in Chesapeake Bay cooking, Fish Pepper adds a balanced, flavorful heat that enhances seafood and fresh dishes without overpowering them. Choosing this heirloom pepper lets us honor local food traditions while growing something truly suited to our coastal landscape.