Does anyone know why my red/orange/ chocolate habaneros, Scott Bonnet & Ghost peppers are not spicy/hot/burn anymore?? At first they are quite spicy, to the point I can only take a few slices of them in my dipping sauce. But now.. Im practically eating those slices/pieces(of a full pepper) and theyre just have some heat in them. Has this happen to anyone before, do you now why theyre like that?? Have I managed to turn my super hot into normal hot pepper?? :(
Posted on: Mon, 04 Aug 2014 14:40:26 +0000