So I'm interested in flesh tone peppers in order to get a more obscene varient of peter pepper. Chocolate colored peppers are a simple combination of chlorophyll retention on a red base. Darker green immature peppers create darker browns. Peach colored peppers look like they have an orange base but I don't know if they have a gene that dilutes the color or if they retain chlorophyll like brown peppers do (since chocolate is recessive, if you can cross a peach and a chocolate to get a chocolate f1 then peach must also have the chocolate gene)
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