𝐃𝐨𝐤𝐭𝐨𝐫-𝐕𝐕𝐢𝐥𝐢𝐞.𝟎𝐧𝐠 & 𝐑𝐚𝐦𝐨𝐬𝐨 𝐋𝐢𝐳𝐚-𝐇𝐞𝐚𝐥𝐭𝐡𝐲 𝐓𝐢𝐩𝐬

𝗖𝗮𝗿𝗿𝗼𝘁 (𝗗𝗮𝘂𝗰𝘂𝘀 𝗰𝗮𝗿𝗼𝘁𝗮)
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6!

𝗙𝗶𝘀𝗵 𝗽𝗲𝗽𝗽𝗲𝗿 ( 𝗖𝗮𝗽𝘀𝗶𝗰𝘂𝗺 𝗮𝗻𝗻𝘂𝘂𝗺 )
The fish pepper is a small Chili pepper cultivar of the species Capsicum annuum. It is a historical variety from African-American communities in the Chesapeake. The plant has variegated foliage and the peppers ripen from white with green streaks to a dark red color. Its pungency can range, with scoville heat units from 5,000 to 30,000.
Capsicum annuum is a species of the plant in the family solanacea. Its origins are obscure but it's believed to originally be native to southern Mexico, where its center of diversity exists. Being cultivated by mesoamerican societies since roughly 8000 b.c, it would later spread throughout most of southern North America and South America.
“ FISH PEPPER! A flavorful marvel! An African-American heirloom popular in the Philadelphia/Baltimore region. A chili pepper notable for its unique history. Fish pepper plants are like no other, with striated and speckled white and green leaves; the compact 2 foot tall plants stand out, even for their small stature. The peppers themselves are a feast for the eyes. Starting as a solid creamy white, they develop into a light green with dark green striations, turning orange with dark brown striations until they finally mature into solid red peppers of flavorful culinary fire. “