I've grown two types of chillies- both have no zing at all in their skin. One is a bulls horn and the other is a hot cayenne.
I've taken them off the plant green and leaving them to ripen indors in the sun. Even the reddened cayennes are tasteless.
Where did I go wrong????
I've taken them off the plant green and leaving them to ripen indors in the sun. Even the reddened cayennes are tasteless.
Where did I go wrong????
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