![]() With a little care, this plant will produce a bountiful harvest of delicious hot peppers that can be used in a variety of dishes. Growing the Carolina Reaper Chocolate pepper plant is similar to growing other chili plants and requires warm temperatures and regular watering. It is named after its creator, Ed Currie of the PuckerButt Pepper Company in South Carolina, who spent many years perfecting the world's hottest pepper. The Carolina Reaper Chocolate pepper is known for its intense heat and fruity flavor, making it a favorite among chili lovers. That reduction is an important signal to the plant to get its job of reproducing done before the first frost.This unique plant produces dark brown peppers that are almost chocolate-like, with a heat level that can reach up to an impressive 2,200,000 SHU on the Scoville scale. ![]() Daylight length is another important aspect to encourage more pending on the plant, most vegetables need a noticeable reduction of daylight length going from 18 hours of daylight to 12. If you are growing inside near a window you are lucky to get one pepper. One needs an awful lot of light to grow flowers and fruits (vegetables). Or using fish emulsion and a balanced 14-14-14 fertilizer. Or using compost and then using a 4-4-4.too much nitrogen with respect to phosphorus and potassium. The difference could be a formulation for example of a 5-4-4 fertilizer. You'll get lots of healthy vegetative growth and few flowers/few fruit. The main reason this happens is that people fertilize with too much nitrogen in relation to the phosphorus and potassium. You said you had but one pepper? Is this in doors? Out of doors on the patio? In the garden? If you take the peppers off as soon as possible, that plant will be able to produce MORE peppers, other peppers will ripen sooner. If you don't have to worry about a freeze, leave the peppers on your plant to ripen. Once you see any change in color of the pepper it should be able to be harvested and brought indoors to ripen further. I've not yet found a too green stage for peppers to continue ripening in the kitchen. Peppers will ripen after being plucked off its mother plant when they are plucked at a certain stage. First green, then light green, then yellow, then red or pends on the pepper. Now, if it's merely a tan-brown rather than a chocolate brown, then I'd wait, if you want to save seeds. It would have to turn brown again after it changed another color for that to be true (since the description says it's ripe when it's brown). So, in summary, I suppose it's possible it might change other colors and that it's not ripe (I don't know all things, after all)-but, from my observations and experience, it seems very unlikely. Most sellers of peppers that go through multiple color phases seem to me that they advertise the fact, since it can be a selling point (although maybe not all of them).Īlthough there probably are several, I haven't heard of many Capsicum chinense peppers (especially among the super hots) that have more than a 2-color ripening cycle. Plus, the link you provided at Cayenne Diane's does mention that the fruit turns brown when it's ripe: "Ripe pods are brown in color, with the white internal membrane covering much of the inside of the pepper." If you leave it on too long, some of the seeds may rot. (Although brown-ripening peppers can ripen red or reddish brown sometimes, and not to full-brown at all whether they're red or brown, they're still fully ripe.) If you leave the peppers on longer, the ripening process may continue and possibly lose or gain flavor (but the color should stay pretty much the same, and it's still ripe when it first changes the final color). I've never heard of a pepper with chocolate brown as something other than the final color it ripens. Many hot peppers, though not ripe when green, are still usable for culinary purposes when green (some may taste better green, or some color that isn't their final color)-but you'll want to wait until they change their final color (or at least start to do so) before you save any seeds. If it's brown, it's probably not going to change color again.
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