I wanna say I was reading an interview with someone from Hippie Seed (nice folk BTW) but it was a while ago. The discussion was the Butch T and how the speaker thought that the season might be dry enough for the pepper to take back the crown this year. Much experts there. Obviously moisture is a factor in cap production. Maybe cap is a defense mechanism against drought.
I know from experience with many plants, that container grown produce does not taste the same. Without the sensation of heat to mask it, this is very obvious in tomatoes. Even when I have container grown in the same soil as I have field grown, the container grown tomato just dont have the same flavor. Bell and sweet peppers are the same. Grown in the ground, they just seem to taste better.
So I am wonder if the same things that contribute to an increased sensation of heat might not detract from the true flavor of a super hot pepper. It does seem like the less we drought, the more flavor things have (tomato, sweet pepper, and super hots). It also seems like the things I container grow in isolation for seed production, do not have the same flavor as the ones that are field grown.
Thoughts? Is there a difference between grow techniques when you want to bring out the flavor more than the heat?
I know from experience with many plants, that container grown produce does not taste the same. Without the sensation of heat to mask it, this is very obvious in tomatoes. Even when I have container grown in the same soil as I have field grown, the container grown tomato just dont have the same flavor. Bell and sweet peppers are the same. Grown in the ground, they just seem to taste better.
So I am wonder if the same things that contribute to an increased sensation of heat might not detract from the true flavor of a super hot pepper. It does seem like the less we drought, the more flavor things have (tomato, sweet pepper, and super hots). It also seems like the things I container grow in isolation for seed production, do not have the same flavor as the ones that are field grown.
Thoughts? Is there a difference between grow techniques when you want to bring out the flavor more than the heat?