On 13/08/2015 2:40 PM, isw wrote:
> In article >,
> Xeno > wrote:
>
>> On 12/08/2015 2:24 PM, isw wrote:
>>> In article >,
>>> Whirled Peas > wrote:
>>>
>>>> On 08/10/2015 09:02 PM, isw wrote:
>>>>
>>>>>> "isw" wrote in message
>>>>>> ...
>>>>>>
>>>>>>> peppers were maybe 2 1/2 inches long, thin like
>>>>>>> cayenne or tabasco peppers, with the pointy end up (stem down),
>>>>>>> and all
>>>>>>> the fruit were completely black.>
>>>>>>>
>>>>>>> Just then, the homeowner came outside, so I asked him what kind
>>>>>>> of
>>>>>> peppers they were. "Diablo".>
>>>>>>>
>>>> (snip)
>>>>
>>>> Look these up in Google Images and see what you think about these two:
>>>>
>>>> Black Cobra aka Goat's Weed. Upright, originally from Venezuela. This
>>>> ripens from green to black to red. The stems and undersides of the
>>>> leaves are fuzzy. Hot, but probably less than a Habanero.
>>>>
>>>> Ot Hiem (Vietnam) aka Devil Pepper or Mean Pepper. Upright, but not
>>>> particularly skinny. Mentioned mostly because of the word "Devil" plus,
>>>> it's claimed to be pretty spicy.
>>>
>>> The Black Cobra is a pretty good match; the Ot Hiem, not so much.
>>>
>>> Isaac
>>>
>> If you reckon the black cobra is the one, then it's definitely the one
>> we have and the black is a transition stage in its ripening to a red
>> colour. We have a bunch of plants in the garden but it's Winter now so
>> no chillies (peppers) to speak of therefore I can't nip out and snap a
>> photo of one for you. .
>
> I'll wander by the local plants in the next few weeks, and see what
> color the things are then.
>
> Isaac
>
One thing I must say at this juncture is that, when in the ripening
phase, you get chillies of all colours at the same time. You get some
green, some black and some red. During that time, we just pick off the
chillies, as they ripen up to a nice glossy red, almost on a daily basis
in a good year. You never get them all red at the same time.

--

Xeno