Quote:
Originally Posted by SQWIBB
My poblanos and jalapenos get a bit sweeter.
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Sweeter as in less hot or actually sweet (as in sugar)? The capsaicin in the pepper is not going anywhere, through evaporation for example, since it is not really water soluble.
My jalapenos grown in pots are so insanely hot when ripe that even after cutting most of the placenta it's still too hot for me (I'm obviously not a hot pepper eater, but from the people I know I actually eat quite hot) (also I should note, that no matter how hot the pepper, the walls are never the least bit hot, at least in the capsicum species, so one can still eat a good part of it if you carefully cut everything). I think going high on EC in pots (like you would do to increase tomato taste) leads to much hotter peppers than normal.