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Digital Subscriptions > Kitchen Garden Magazine > 259 - April 2019 > KG PROBLEM SOLVER




Two years ago I grew two ‘Scotch o net in the greenhouse. They produced a goo crop which was completely tasteless flavour or heat, like eating paper). Tried a a last year with different variety with the sa e results. What am I doing wrong?

Greg Newman, Southampton

Steve Ott, editor

Kitchen Garden magazine

STEVE SAYS: The taste/heat of chillies can vary greatly depending on the nditions which can cause the plants to produce more or fewer sugars and capsaicin (the ingredient that gives them their fiery heat). Regular watering so that the plants are not wet but do not wilt may affect the levels of sugars in particular and feeding can also play a part. I use a high potash tomato food, but specialist chilli feeds are available which may offer better results for you. You don’t mention where you grow your chillies, but I find the best flavour comes from those grown inside, in my case in a polytunnel, through the summer. Overwatering can dilute the taste, as can harvesting before the fruit is fully ripe. Remember most of the heat is in the seeds and the membrane surrounding them. Including these in your cooking may greatly ramp up the flavour.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: A Joy of Summer Veg expert Rob Smith has some top tips for success with courgettes every time Brilliant Brassicas! Former head gardener Sue Stickland explores our changing attitudes to brassicas and the many exciting new varieties available Flights of Fancy Gardener and nature enthusiast Ben Vanheems encourages us all to make room for butterflies on our plots And much more!