It could very well be the lack of water. All I know is that one day I chopped a couple up to add to my salad and my mouth was seriously in flames, they never were like that before. I still get a mild one here and there, but for the most part the plants are producing consistent scorches now. I let them all turn a deep red before harvesting them. I've learned now to test each one before adding them to recipes to avoid ruining a batch of whatever by over-spicing.
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