Chilli plants pictures progression so far

Right, I checked on the seed packet, and they are from Johnsons

 

Will they come back into flower again next year (not that they have stopped this year yet)? And do I need to cut them back once they have stopped fruiting this year?

 

Thanks, I didn't - I'm thinking that I would be as well to start from seed again next year then, as I am fast running out of overwintering space, and these have given me loads since sowing in Feb.

 

Sounds like you should put the toilet paper in the fridge Freddy

 

fc, some chillies do exceptionally well in their 2nd and 3rd years and others aren't really worth keeping. I always try to overwinter plants that have produced fruit that I find tasty or of the right strength. Most of the time they're succesful . I still have a couple of plants that are in their 7th/8th year but I'm only keeping through sentimentality

Re Scoville units:- I've found that the published strength of chillies varies so much, from practical experience, that they are only a bare guideline. Once you get over 20,000shu I've sometimes found little difference between varieties that are supposed to be 50,000 and those of 500,000. I also don't think the the scale is an arithmetic progression although it's supposed to be. Fruit can also vary considerably in strength even from the same plant - but they are generally pretty close in strength.

Use the scale as a guideline but the best way is to check, carefully, with those from each plant. I would suggest that you remove the seeds and membrane the first time you cook with them and see how they go. Then, if you think you want it hotter, leave some of the seeds and membrane.

The best way to remove them is to slice the chilli in half lengthwise by putting the point of the knife into the chilli just below the stalk and running it down to the point. That way you have both halves attached to the stalk. Then lay the blade of the knife flat on the inside of the chilli, grip the chilli by the stalk and slide the knife towards the pointed end, which will slice off both the seeds and the membrane. You can then chop the flesh of the chilli whilst still holding the stalk. That saves you getting chilli on your fingers, BUT still wash your hands afterwards!

 

James, you are right, of course. They calibrate the scale arithmetically and, with regard to the amount of capsaicin in the chillies that they test, give each variety a rating. That rating is an objective test and correct as far as it goes.

Unfortunately, as you pointed out earlier, there are many factors that affect the heat of the chillies. External temperature, amount of water and even how far through their life cycle they are makes a difference.

So when you actually eat a chilli these factors make it very subjective. That's why I always say, taste it carefully.

I had four chillies with my meal tonight and they all came off the same plant at the same time, but two of them were a lot hotter than the other two. Now, that was subjective and empirical