So love soured cream with my chillies , and if I can't get that then some coleslaw. Curries on the other hand a dollop of firm yoghurt with diced cucumber and slices of onions unless it's Thai curries then hopefully some prawn crackers.

Rajun Gardener wrote: ↑Tue Mar 17, 2020 6:53 pm This might be the exact thing you're looking for. https://www.fataliiseeds.net/product/bl ... on-yellow/

That is a great web site. Thanks for the link.

And in regard to the original question, other posters mentioned moisture. I agree. I would probably make a grow mix with a lot of perlite and experiment with keeping the pots in a shallow bin of water all the time, at least in hot weather. Roots can stay wet all the time if oxygen levels are high enough in the root zone.

aging makes a big different.
I once had hot cherry peppers,the 1st batch picked green were sweet and not hot at all.
The second batch I left on the plant til frost and they were red when picked.
Those made me cry twice.
I can also pick a hot pepper and with creative carving avoid the hot spots like the seeds
and white ribs for a pepper that doesn't burn.
I've had bell peppers that weren't pollinated correctly that turned hot.
So genetically all sweet peppers have the old capability for being hot.