We've been growing them for many years but I had no idea of all the information you have given us. I was always curious about the white striations and now you've solved my question before I even asked it!

Same here! Thanks.

OoooooooH! I asked community gardeners that very same question many times over and over last year! The director of the soup kitchen likes them HOT-HOT-HOT! I like them very mild. Now I know which is which-thank you so much! This was one of the abandoned boxes in the community garden that I took over caring for for the local soup kitchen last summer.

Aren't they Habanero peppers? I used a lot of them to make hot vinegar for a friend who couldn't get anything hot enough and really burned my fingertips.

I've heard that depriving them of water (not all water) will make them hotter, but since I prefer the medium strength I don't face that issue.

Such a short 'Idea' to hold so much information. I did not know about the white striations. I have noticed that as the season winds down the peppers seem to become hotter, now I know why.

Don't know the variety, and I am sure they were deprived of water before I inherited them. Those that abandoned their boxes, and there were many last year, did not notify anyone of their intentions, so there was a lag time before I was allowed to attend them. The garden is under new management this year for obvious reasons.

phoebesviolets said:Don't know the variety, and I am sure they were deprived of water before I inherited them. Those that abandoned their boxes, and there were many last year, did not notify anyone of their intentions, so there was a lag time before I was allowed to attend them. The garden is under new management this year for obvious reasons.

I'm with pirl...those sure look like Habs to me. Those bad boys are hot the moment they start forming...but much hotter and smokier tasting as they ripen.

Since science came up with the scans for human body temperature by just swiping it across the forehead, maybe they could extend it to hot peppers of all types so we'd know when they're "just right" for us.