How To Grow Hotter Peppers (Harvest Spicier Pods)
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- Опубліковано 8 чер 2024
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In this video, we talk about how to grow spicier peppers. If you're sick of your jalapeño peppers having no heat to them, this video should help.
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Read more about growing hotter peppers:
peppergeek.com/grow-hotter-pe...
Pepper leaves turning yellow:
peppergeek.com/why-are-my-pep...
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Research studies to geek out to:
► Impact of Environments on the Accumulation of Capsaicinoids in Capsicum spp.: journals.ashs.org/hortsci/vie...
► Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels: journals.ashs.org/hortsci/vie...
► Influence of Nitrogen and Potassium Fertilization on Fruiting and Capsaicin Content in Habanero Pepper (Capsicum chinense Jacq.): journals.ashs.org/hortsci/vie...
► Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.): www.sciencedirect.com/science...
► Nitrogen and Potassium Fertility Affects Jalapeño Pepper Plant Growth, Pod Yield, and Pungency: journals.ashs.org/hortsci/vie...
► Water Deficit Affects the Accumulation of Capsaicinoids in Fruits of Capsicum chinense Jacq.: journals.ashs.org/hortsci/vie...
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Thanks for watching Pepper Geek!
#peppers #gardening #spicy - Навчання та стиль
Sulphur and potash help bring out the heat in peppers. I use Langbeinite in mid to late fruiting. Not just on peppers but anything that produces a fruit. Potatoes love it too.
The first year I grew jalapenos, my spouse made some poppers and he said they were okay, but pretty mild. After that I started water stressing the plants. The next time he made poppers, he found that they were very spicy and encouraged me to "be mean to the plants" in the future.
Probably the spiciest peppers I have grown consistently was in a pot that was 9 feet by 5 feet filled with horse manure and topped off each year with aged horse manure. And I kept adding nutrients to it. This is where I learned about micro nutrients and used them. The temps where I lived get very hot, and there was a large tree that would shade the plants 3 or 4 hours a day.
Cant wait for this season!!!!
Hell yeah guys ! .. this yeah I'm going big on peppers again ... and im going to be upgrading the garden with some metal raised beds i got big hopes for the garden this year .. I love you light station behind you there .. I plan on going to lowes next weeks and getting myself somethi g like that set up for seed starts .. maybe by the end of this year I will have a small green house LETS GOOOOO!!!
Rainwater will make more spicy peppers, where I live, we grow lower spicy peppers, but those same plants will produce ridiculously spicy peppers after it gets direct rainwater. It's my personal experience, I have been noticing personally for 6 years and my father and grandfather also tells me the same.
Love grow tips thanks for the information
Everything you do is incredible.
🎉 about time u guys put out a video
So much information!
As someone who likes the milder stuff, this was equally useful information.
As Mr Pepper Geek says that mulch and water every other day a cupful seems to be working for me
I also agree not to transplant out until soil temperatures 60s
Thanks, Lady of peppers
Thank you Looking good ✌🏻
Thank you I forget to water as often as I should now I know why my Jalapeños and Serrano are to hot to eat.
You are awesome thank you!
Thanks for another great video! I don't do anything out of the ordinary to stress my plants. I just simply don't water them until they begin to droop and in peak summer I get some really hot pods. I'm in Michigan so that works for me even in the colder climate.
Me, too. They need to be real thirsty before watering again.
Fish emulsion, too.
When do you start counting days? From day 1 of getting them in the ground?
Someone told me to start counting while they are just inches tall in their starting cells.
I disagree.
@@JuniorFarquarI don't really keep track. I don't stress them as seedlings and when I transplant outside I let them settle in. Once they're used to their new home I begin to stress them a little bit but I don't keep track of the days. When they droop I water. I only really keep track of when I fertilize which is about every other watering or so.
Interesting, could you do a video on ways to store peppers please? 🙂🌱☀️
Have you guys done a book on peppers? It would be very useful when deciding what type of pepper we might want to grow.
It's the first thing under the date of the video.
We have! It’s in the video description. Use code EMAIL for a little discount as well:
@@PepperGeek thanks.
Nice shirt 👌What variety was shown at 3:33? Love the look of it 😍
Last season I had some really good jalapenos but then after summer the jalapenos were no longer spicy. Has this happened to anyone else?
There's no doubt growing a chili plant in the American Southwest where daytime temperatures are about 110-115 degrees and the soil almost pure desert sand makes for a hotter pepper, but it's also almost impossible to give it enough water and it's not uncommon to lose half of your plants by seasons end so the yield is pretty small. But even a Jalapeno grown in those conditions will burn like the hottest habaneros in cooler climates.
I’ve found to encourage /stress chilli peppers to produce more fruit is to grow in smaller pots. Still feed of course but reducing root size kicks them into flowering much more resulting in many peppers (I tried growing in recommended bigger pots but got foliage and less fruit🫣).
Withholding water has always worked for me...yee-ouch!
When you grow peppers in pots what size do you use? As always thanks great info.
Any size will work basically since the growth will be limited by the pot size, but the bigger the fruit the larger the leaves and the larger the pot should be. 1 Gallon pots are about the minimum and are good for early in the season unless you are growing a bonsai version of a chili plant in which case even smaller is possible, but eventually you'll want to transplant it into a bigger pot as the leaves get bigger and more branches grow or if you are growing a bigger fruit variety. So for example in a one or one and a half gallon pot you can grow a healthy hungarian wax pepper plant or a dracula plant or a thai pepper plant as those have smaller fruit, but you'll need to add fertilizer a little more often and water much more often and add a watering dish or bowl underneath it since you'd almost certainly have to water twice a day if growing in the desert even if kept in the shade as a small sized pot doesn't hold a lot of water. But if you want a bigger fruit variety like an anaheim or bell pepper you'll want a much bigger pot as the leaves are bigger, the fruit is bigger, the root ball is bigger and heavier, and you won't have to watch it as carefully as it will hold more water. In that case a 5 gallon would probably be the minimum but even 8 or 10 gallon pot would be better, but just planting it into the ground would be best for varieties that large. So look at the variety of the pepper you want to grow, ask yourself are the leaves tiny or large, is the fruit tiny or large, and how hot it is where you live and how carefully you want to have to watch your plants and how often you want to have to water and feed them and then buy a pot that suits your desires. You can grow many smaller varieties inside in a small one or two gallon pot just fine. Just remember always add extra drainage holes to more the more expensive solid decorative type pots with a drill bit. They never ever have enough drainage in decorate pots for some reason and the roots rot with the stagnant water that gets trapped in them and they don't always come with a decorative tray to prevent water on your countertops so be aware of that too. The smaller thinner nursery type pots are usually fine as they have a lot of drainage, but will also need a tray of some kind if you are using them indoors.
The crazy hot varieties sometimes don't have a great flavor. For example i grew Armageddon peppers a few years back... Totally insane and made you wish for a gallon of ice cream. However the taste wasn't pleasant at all. I much prefer tastier varieties. I think I'll try to coax more heat out of the yummy hot ones i do like rather than go for the highest Scoville. Question for the pepper geeks: do multi year plants change pepper flavors year over year. I'm going into my 3rd year wintering indoors... The heat seems to decrease after wintering. Have you seen this?
Me who does this already: damn, thats new.
I have to get that shirt for my daughter. Where did you get it? Is that a medium in size?
www.primospeppers.com/product-page/primonition-color-t-shirt , great t shirt… I believe it’s a medium, no tag to verify sorry!
What I do is grow so many chilli plants that one of them has to be nice n spicy.
Mid summer in NZ here and I've had a nightmare growing chilies. Heaps of flowers but no fruit and when fruit finally came there was zero heat in the peppers. We've had a lot of rain this summer....
Pollinate by hand
@@JuniorFarquar I did. But no heat.
If it's too hot outside the fruit in the flowers won't set. Must be 80 F or below during the night for the fruit to set properly for most chili types so that probably delayed your fruit setting or you just didn't have enough pollinator insects in your garden. Watering by hand at night can help lower the temperatures with this during those hot summers and like you said you can pollinate by hand. Chilis are self pollinating plants so that's not that hard. But it sounds like you had a wet summer so a lack of drainage could be a problem making a soggy plant too and sometimes that causes blossoms to fall off before they are pollinated. But I don't know if that would affect flowering in the first place. But as for teh heat your chilies probably weren't mature enough for the spicy flavor to manifest. I had one plant last year that produced no heat early in the year, so I just left the fruit on the tree because I wasn't that interested in it and I harvested in after our first frost and it was super hot! The color of the fruit hadn't changed, but the heat sure did. So leaving the fruit much longer is really important if you want the heat. When the fruit looks like it's starting to shrink up that's a good time, but you can go even longer.
@@jeremiahembs5343Thanks for the reply. This summer we've had a lot of rain in a short space of time, then burning heat for weeks, then a few days with massive downpours again. I'm just going to leave them to mother nature and will see about growing undercover next time round.
When you say increased nitrogen levels was this determined by recording how much fertilizer was applied to the crop or was the leaf tissue analyzed for N content or some other analysis?
The focus on the studies referenced was primarily adjusting the nitrogen levels in the nutrient solutions to study the effects. Nitrogen levels are then measured at the end of the studies (after the plants are grown) to assess the nitrogen content in the plant tissues as well. I did link to a few studies in the video description if you’re interested in diving in more!
@PepperGeek thank you. I missed those links at first but I'll check it out now.
I heard somewhere that lower pH contributed to heat. Anything to that?
It's been my experience that a high pH level of 7-8 which is common in the desert of the American Southwest grows the hottest chilis, but I don't know about controlled studies isolating ph alone.
Hey guys, love the channel...wondering why you have never spoken about Chiltepin and Chile Pequin which grows wild in the northern state of Sonora Mexico? The flavors are super spicy with beautiful fruity notes and these chilies are tiny. The heat heats hard, but gone after a short time especially Pequin which is about 1 minuet of heat. Check them out.....I also grow them!!
I have some wild seeds to plant out soon! They are the rounder ones, not the slightly oval ones. Can't remember if Paquin or tepin
i prefer sweeter peppers than hot and spicy. and tips to get more sweetness and taste while keeping the spice and heat down?
Leave on plant longer...they produce more sugars as they continue to mature. That's why red jalapeños not as hot..
Not detracting. But withholding nitrogen when air is 70%....
This is a good thing to point out. However, plants cannot absorb nitrogen from the air this way.
I wish people would stop using spicy and hot interchangeably. The two words have different meanings. Allspice, clove, cumin, fennel and nutmeg are spicy, not hot. Bell pepper, cilantro, and nasturtium are spicy not hot.
As a Commonwealth Brit, I agree with you - but then I would also not be calling them "peppers", rather "chillies". To me it's "hot chillies" while other ingredients when mixed in a Masala could be called "spicy". Perhaps it's an American thing, I'd be curios to know.
This video sent me to directly unsubscribe, luckily I wasn’t subscribed anyways, really dumb video imo, if any parts of what you say are true did you guys do any factual studies yourselves of “regular grown vs stressed grown” right next to each other then leading to a spicier pepper or same heat peppers?!
All the research studies are linked in the description of the video if you want to dive into them!