So far none of my superhots (Caribbean Reds and Naga Morich) that are coming ripe during this cooler weather are nearly as hot as they should be.
I know that my tolerance is higher this year than last because I've been eating very hot stuff almost daily, but even so, these things should be giving me a lot more pain than they are.
I ate most of a caribbean Red yesterday afternoon and didnt even need milk or cheese or really anything
to follow it.
It was hot, but not stupendously so. Far less than I would expect from a Caribbean Red. This pepper didnt even measure up to an ordinary orange Hab in my estimation.
All these peppers began to ripen after the cool snap began.
I think the mild days (upper 70's) and cold (mid to upper 50's) nights is impacting the power of my superhots.
Possibly the nights more than the days.
Today I'm building a makeshift greenhouse on top of my plant table.
I know that my tolerance is higher this year than last because I've been eating very hot stuff almost daily, but even so, these things should be giving me a lot more pain than they are.
I ate most of a caribbean Red yesterday afternoon and didnt even need milk or cheese or really anything
to follow it.
It was hot, but not stupendously so. Far less than I would expect from a Caribbean Red. This pepper didnt even measure up to an ordinary orange Hab in my estimation.
All these peppers began to ripen after the cool snap began.
I think the mild days (upper 70's) and cold (mid to upper 50's) nights is impacting the power of my superhots.
Possibly the nights more than the days.
Today I'm building a makeshift greenhouse on top of my plant table.