Looking for some guidance

When you say no heat, are they still spicy please? I like sweet peppers, just never tried hot ones. My son loves sweet chilli sauce, so thinking of trying to make some this year x

Sc do you grow all your peppers in containers or do you plant any directly into the soil and if mixed what is the reason for mixed growing methods, you may have answered this question in the past, but I haven't come across it

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

PP  I just read in a magazine that it's not the seeds that gives the heat, but the part holding the seeds to the fruit, so remove that and see if that drops the heat and if it does let me know

When you say no heat, are they still spicy please? I like sweet peppers, just never tried hot ones. My son loves sweet chilli sauce, so thinking of trying to make some this year x

I guess you’d call the no heat one’s slightly spicy. I make sweet chilli sauce from the no heat ones. It very popular.

ooh, exciting I will have a look for the ones you mentioned for him, thank you x

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

It is known as the Russian roulette chilli    . To be honest I’ve never found much heat at all. I hate them the traditional way. Tried it once, horrible!   . I much prefer them when they’re ripe ( red ). I use them as sweet peppers in curries, chillies,  pizza anything. In salad when fresh, I’m on frozen ones now.

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

PP  I just read in a magazine that it's not the seeds that gives the heat, but the part holding the seeds to the fruit, so remove that and see if that drops the heat and if it does let me know

Yes, I knew that, but it is a bit of a bu**er to remove when you're trying to cook the beasts whole, mind !!
I only have dried ones left - they go a pleasing red when ripe and dry quite well - so we'll have to wait for next season now

I can highly recommend for no heat, Padron,

I am intrigued by this as it is far from our experience!

There is a saying about them unos pican otros no, something along the lines of some are hot and some are not! I served our first harvest the traditional way, fried whole with salt for dipping for a starter, and wondered if we'd get the one in ten that are quite hot. Well we had a 100% hit rate and found them far too hot to munch whole. And I like heat and use at least one fatalii for a 2 person chili!

I've grown them often since and the percentage is always more hot than not, I wonder why?

It is known as the Russian roulette chilli    . To be honest I’ve never found much heat at all. I hate them the traditional way. Tried it once, horrible!   . I much prefer them when they’re ripe ( red ). I use them as sweet peppers in curries, chillies,  pizza anything. In salad when fresh, I’m on frozen ones now.

Must be my special Pyrenean soil because the odds are rarely in my favour   But yes, they are nice red

Sc do you grow all your peppers in containers or do you plant any directly into the soil and if mixed what is the reason for mixed growing methods, you may have answered this question in the past, but I haven't come across it

All my chillies are grown in pots. Nothing smaller than 7lt. My biggest pot is 100lt. Compost is mixed with 25% perlite and a handful of chicken manure pellets. I have grown them in my tunnel raised bed in the past and they’ve done well. But noticeably slower than those in pots. due to location ( this will apply to you spec ) slow growing isn’t ideal. Because they take so long to mature/ ripen pods. Quicker is better. So I never top / prune them in anyway either. This also slows growth. And if you give them the time, pot space and feed them well they will produce very nicely. Without the need for hacking lumps off them to make them bush out.