(no subject)
Grant (riffraff@viaccess.net)
Fri, 11 Aug 2000 12:30:03 -0400
Charlie,
I live in the Caribbean and am very familiar with the Carib.
Reds. The way that they grow down here is that the first few pickings
will be wimpy/mild and as the plant continues so will the heat in the
peppers. In addition the peppers get red and can still be green on the
inside. Habs I always leave on the plant a few extra days to get as much
heat in em as possible. Give them some time and then watch out :)
Grant
--- Tonight my unconventional conventionalists....
> I planted the following variety for the first time this year.
> Caribbean Red. These seed came from Tomato Growers Supply, the following
is how they
> are described on the seed packet and on the web page.
>
> Caribbean Red - #9240
> Seed for this habanero variety was found in the Caribbean, and then
> improved, resulting in a uniform, fiercely hot pepper that is way hotter
than the regular or
>orange habanero. Dried samples of Caribbean Red measured
> 445,000 Scoville units whereas regular habanero tested at about 260,000
> Scovilles. This pepper must be used carefully, but is wonderful for
salsas,
> marinades, and making your own hot sauce. Bright red, wrinkled fruitsare
> about 1-1/2 inches deep and 1 inch wide and have flavor with fruity
> overtones. 110 days to red.
>
> I have several that are now red even though it's been about 95 days
rather than the 110 they allude to above.
> The problem as described in the subject line is that they have virtually
no
> heat, the regular orange habs which have turned are MANY times hotter. How
> could something like this happen?, all planted were watered and fertilized
> the same and neither were done from saved seed. Are any ideas about why
this
> happened.
>
> Charlie