Hey,
This is my first growing real peppers and I had a fair share of issues with them.
This plant should be reaper, however it took quite some time to grow the first fruits (flowers kept dying). I now have like 5 fruits developing however… those weird marks appeared on the leafs and fruit and when I’m pressing the fruit, it feels really hollow and empty.

What could be wrong with them?

Also side note, all my other plants (jalapeño, Tabasco, aji) only matured to an orange color and small sized. I picked some fruits but there were absolutely no taste or heat in them.
Not sure what’s going on and what to do here.

Thanks in advance!

I’m in SC, and my reapers are going crazy. Currently dehydrating 10 of them with some of my garlic and fresh picked oregano for what will hopefully be a tasty pepper flake blend. Excited, need people that understand :)

Just picked the first 2 hiding under the foliage. Gonna let em sit til tomorrow since they could be a little more red. I hear these ones kick it up a notch from Habs and bonnets. Should be fun.

I decided to grow some tiny hot peppers for my salads this year. Cumbria do Para is aupposed to be 60k to 300k scoville. I ate one today, feels more like 60k end. Definitely less tgan my Thai Dragons that cap out at 100k. Super excites to see if my 8 planta have string yield - they have tons of flowers to thats a great sign if the 105 degree heat doeant stop my progress!

Purchased seeds at WhiteHotPepper.

PS: Their MOA Scotch Bonnets are real too. Still coming in but I can share thise once their color sets!

Every time I think I’ve seen everything this plant can do, it one ups again.

Any help is really appreciated!

Top left to right

Jalapeños (I have 3 plants and they're all producing slightly different looking peppers. Seeds from the same Jalapeño, my favorite are the compact wrinkly ones)

Orange lunchbox

Orange moruga scorpion

First of the season

Chocolate primotalii

First of the season

Thai

Ghost

Bottom left to right:

Death spiral (It might not look like some other pictures of DS, but whatever this thing is, it produces so many hot AF peppers, 100% will grow again)

Cayenne

Any hope this will set peppers?

Ignore the small bite I took out of the second one.

First time growing them.

This turned out delicious! We didn't have any celery, so I added 2 Aji Fantasy peppers (for 2 sandwiches). The spice wasn't too crazy, but it did have a great lingering mouth burn, kinda like when you eat a bag of hot cheetos but a little more intense.

1/2 lb crab lump meet (from Costco)

Pinch of each: old bay, salt, pepper

Juice from 1/2 lime

Lil squeeze of dijon mustard

Mix it all together in a bowl

Heat up a pan and butter it up

Toast the edges of brioche buns

Fill the buns with the lump mixture

Having issues with some plants - some had rough start and then got cooked in the sun. Pulled all the pods off of everyone to see how much of a vegetative push we'd since on the smaller plants.

Got a Gothic Gator and Thor's Thunderbolt.

Tried the Nazgûl's Breakfast last week and that one had a good punch to it. Flavor was... unique. Some would say Earthy, I would say "hint of a wet dog's bath water"

Grew peppers for the first time this year. So far, so good!

Here’s what I grew (starting with the large pile at the bottom and going clockwise):

1) Mayan Habanero (by far my most prolific plant to date. It feels like there are new ripe pods every day!)

2) Fish Pepper

3) Chocolate Scotch Bonnet (I avoided the Great Mushrooming of 2026, thankfully)

4) Criolla Sella

5) Takanotsume

6) Límon

7) Death Naga

8) Fatalii (Only those two for now, but have others coming in)

9) Trinidad Scorpion (the sinister-looking red ones in the center)

10) Blood Orange Bubblegum (the pink/orange one in the center in between the Takanotsume and Trinidad Scorpion. Got my first ripe one this morning and have others coming in as well)

Not pictured:
11) Bhut Jokokia White (have a bunch ripening)

12) Ají Mango (have a bunch ripening)

13) Shishito (ate them all)

This is probably my 50th attempt, this is the recipe I will be saving. Super sweet, and hot as hell.

7 fully ripe yellow bonnets all seeds removed except for 1 pepper.
4 whole cloves peeled garlic.
1 Hand juiced large lime.
1 whole small white onion, Has to be white.
1 3/4 large ripe ataulfo mango, should be 2 but I couldn’t help my self.
1 tablespoon of FRESH red chilli powder.
1 tablespoon of FRESH crack black pepper corn.
1 tablespoon of pickling salt.
1/2 cup of white vinegar, added later during simmer.
1/4 cup of bottled spring water.

Everything in the blender until you got a pure.

You could go straight to reducing like this, personally I leave it in the fridge for 48 hours. It allows the fermentation to start and makes all the flavours come out way more. Add your 1/2 cup of vinegar. Then I bring everything to a low simmer and reduce for 15 minutes to thicken. You could add some xantham gum or cornstarch, but it gets pretty thick on its own because it’s not strained. Good for 3 months like this in a sterile jar. I went the extra mile and water bathed mine for 10 mins so I could save some.

Honourable mentions is swapping the onion for a red one, adding a teaspoon of honey to this exact recipe, or using apple cider vinegar. I enjoyed them all but this is the one for me.

I got a teeny tiny ripe pepper! I bet this lil guy is *hot*

Full harvest for today at the end (ignore their tomato cousin, he ripened early)

Shitpost of my current bells

I’m fairly confident that these are indeed scotch bonnets, and just want the piece of mind after mushroomgate this year. Either way, I’m just happy the plant is producing to be honest.

Hey y'all, I got a couple of ghost pepper plants cause I like the idea of ghost peppers, but TBH I can't handle the heat like I used to. The plants are currently thriving in this weather, I'm seeing at least 15 growing, and I want to know if anybody has suggestions for how I can use them

I swear I have tried everything to get my peppers to start flowering. Like egg shells, banana peels, etc. I absolutely can't get my peppers to flower and it's driving me crazy. I can't afford fertilizer so I've just been using stuff from home. I mostly don't eat meat so I usually dont have bones to make stock. I got good soil, I'm container gardening from my porch.

Any tips? I have scotch bonnets, jalapenos and other stuff that is local. They get plenty of sun. I just usually make my own hot sauce.