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Labelling went out the windo as normal now I can't recall what these are. Small plant and seems to have a mix of colours
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Definatley a chilli, looking jalapeno/chenzo
taste it to make sure it isnt a pepper
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Ah good I needed some chillies
ready to eat any time ?
oh they go upto 3 inchLast edited by captainhastings; 14-08-2017, 07:35 AM.Comment
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Depending on the variety they should be ok now( only way to know for sure is to have a nibble) but they will generally get hotter as they turn more red.Comment
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On a slight tangent to this, will harvesting a couple before they are red help the others by thinning out a bit?Comment
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I think it would help burnie it wouldn't hurt,it's like with tomatoes,I picked a huge mountain princess tomato slightly early to ripen in the kitchen so now the plant can get on with ripening the others.
Some of my sweet peppers have been at the black stage for a while,they're not rotten it's not warm enough-they're all outside in pots,soon they'll be red,they usually do take longer than tomatoes.
Location : EssexComment
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Thanx JJ, back on topic is it not just us gardeners(and most likely chefs who seem to have very little product knowledge) that separate chillies from peppers, they are all sort of related to each other.Comment
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Peppers are capsicum annuum as are lots of chillies e.g. cayenne. They are the same species, just some have more and some have less heat. Other types of chillies e.g. scotch bonnets or tabasco are different species, all capsicum so related, but not as closely. Most of them can hybridise between the species but not all, I think.Comment
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