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.
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.