I have no problem with peppers being hybridized as long as they are properly labeled as such with current generation. I mean, even if the cross doesn't logically make sense....
If penicillin was discovered on accident why couldn't the worlds tastiest pepper be?
I had seelings basically die off at temps higher than that. All new growth just browned and shriveled. When I raised temps, new growth came out the sides as if it had been topped
That's what I've been using, product labeled as Debrox.... Every day I'm able to qtip huge globs of wax out. Maybe I'll keep it up a few more days but the feeling of having it clogged is so uncomfortable
My mom never really liked her food too spicy but my dad loved it hot and would ask for his food extra hot wherever he could. Do you suppose the taste for spicy food is genetic? Or is there any documentation in support or opposition to this?