Posted this in another group but also posting here hoping to learn more - I bought this unlabeled chili plant at a local farmer's market about a month ago, but now that almost all of the peppers are red, I am wondering what it is so that I can make sure to harvest/use it the right way! Does anyone know based on these pictures? And what kind of flavor/heat do they actually have?

Thanks in advance for the help!!

plant when I first bought it ~end of October

plant today

unripe and ripe chilis

chilies mid-ripening

additional view of chilies

additional view of whole plant

Hi! Does anyone have extra seeds? I'm down to two!!!! I can trade. Thanks

Specifically, which medium spicy varieties and mild/sweet varieties?

I have experience making sauerkraut so I basically did the same thing with red habaneros plus an onion, some grated carrots and dry garlic. I minced it all fine in the food processor, mixed with pickling salt and purified water and let ferment in a gallon Ziplock on the counter for a few days to get going, then into the refrigerator to finish. I let out the gas build up every few days until fermentation outgassing was complete.

It was not a pleasant flavor for use as a condiment and it was also a bit too salty so I decided to use the mess to pickle cucumbers simply by burying them in the gunk and let it do its thing in the refrigerator. The resultant pickled cucumbers were an acquired taste that I would do again if I lived alone but the smell was strong and lingering from just having a small bowl full out during a meal. I'm guessing it was from the onion.

I am growing chillis, capsicums and tomatoes in my garden in a bed I've only established this season. The native soil is basically sand, so I ammended it with a crap tonne of compost, as much bentonite clay as I could afford at the time, soil wetter and trace elements.

So far for the most part its all growing well, but every year I have dealt with calcium deficiency issues with capsicums. Usually its water related, but even when I manage to get the fruit to survive without blossom end rot, the leaves are still showing symptoms of calcium deficiency. The current young forming fruit all look well, but again the leaves are showing the typical symptoms of calcium deficiency, they are pest free I am sure of that, and no disease present that wouldnt be showing any other types of symptoms.

I dont have a photo on me, as the thought only just popped in my head and I didn't want to forget. Do capsicums prefer a more acidic soil than spicy peppers? Tomatoes I cant judge yet, but so far no young fruits have blossom end rot, and as its still fairly sandy a few months on, I imagine it would be on neutral if not slightly alkaline. I've got numerous other plants/vegetables growing around all perfectly, but I'm just curious if capsicums/bell peppers need a different acidity or if they're just crappy at taking in nutrients.

I'll do a soil test, but I know overall they are on the tomato side for calcium requirements vs spicy peppers, but google and reddit have given me moxed results. Any info on bell peppers that'll help would be great!

I planted a bunch of seeds on November 1st, this specific habanero seedling sprouted around the 10th of November. It's been doing good except when I checked on them yesterday it was after falling over. I staked it up yesterday and moved my grow light closer (about 6-8 inches away). Today I sprayed the top of the soil with diluted peroxide incase it was fungal and added some soil around the stem as extra support. I also added a small fan on low that is blowing on all my pepper plants. I'm just curious if anyone has had experience with this, and if I should just replant or continue trying to save this one. Any help is greatly appreciated.

Just put this lil guy in a hydroponic setup yesterday. I was in the hospital for 3 months this summer and when I got home my pepper plants pretty much all looked like this. I’ve got FloraGrow in the water and pH is about 6.2. What can I do to revive this poor fella? Well actually it’s two plants, and they’re both Tabasco peppers that I bought from McIlheney on Avery Island.

I've read that they don't continue to ripen but I picked my plants clean a few days ago before a cold front came through and separated the green ones from the red ones. I only eat the red ones and give green ones away. But this morning I went to put the green ones in grocery sacks and I have a handfull that are turning red. What knowledge am I missing?

I live in zone 8a and just curious when other people start there peppers. I started mine in mid January and and early Febuary of this year. Sadly, I just pulled them up yesterday because we may get frost tomorrow.

Over the summer we’ve been battling it out with aphids and white flies in the Florida region. No harvest this year and now we have the leaves doing this again.

Anyone have any idea of what could be causing this curling? Flowers and buds drop and no luck with production.

Thanks!

This is a trinidad scorpion plant. I recently trimmed it, uprooted it and potted it with indoor soil to bring in for the winter. After a month some of these leaves started getting shiney and sticky. Any advice or thoughts?

I've tried to be patient but we had our first freeze last night two weeks ahead of the prediction. Can these be eaten/prepared as is or can I let ripen to develop some heat?

I'm also overwintering the plants🤞for spring.

I use Click and Grow indoor planters. I bought their generic "peppers" pods and I have gotten some peppers to grow. But the leaves have gotten all pale and some are wilting. Also, I have a bunch of small pointy peppers and one large really weird shaped one. I'd like to understand what happened there too.

I tried adding fertilizer last weekend and nothing changed. I'm going to keep up with weekly fertilizer in the hopes it will help.

I'd like the plants to last longer so I can get more peppers. Any help you can provide is appreciated.

Recap:

1. Does anyone know if these are sweet or hot peppers?
2. What is happening that is making the leaves pale, and what can I do about it?
3. What caused that one large weird shaped pepper to form?

Thanks in advance.

https://preview.redd.it/303bgveddk1e1.jpg?width=3024&format=pjpg&auto=webp&s=3746d10b75aedefc73a377bb8ca7b7c74b594c41

https://preview.redd.it/sq1jgveddk1e1.jpg?width=3024&format=pjpg&auto=webp&s=0358560be656993f394d1301dbcbb34af8915ca7