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Old August 17, 2018   #5
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,318

There are many types, so it will depend. I have one of the Golden Greeks (even those are multiple variations). They have like 0.1 heat, so barely recognizable.
You are supposed to use them green before their seeds become hard (they seem to ripen unusually fast for a pepper). For grilling or pickling etc. The walls are very thin and when the skin gets hard they are not very useful imo.
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