So, what information do you guys have on chocolate peppers. Like is it a specific cross that brought them into fruition or did it just happen. I understand that chocolates are hotter than their regular counterpart, or at least what I have seen so far. Overall, I’d just like as much info you can give, fun facts, or anything you feel like needs to be said about chocolate peppers.
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Chocolates vs regular
- Thread starter RealementeBlanco
- Start date
While most other peppers stop producing chlorophyll during the ripening phase, and start producing beta-carotenes to create a red/orange/yellow...chocolate peppers have a gene that doesn't tell them to stop producing chlorophyll, so you get a mix of the two, making a reddish-brown chocolately color. This is also how you get mustard, caramel, and other greenish ripening peppers.