We obtained this pepper plant in Hawaii (Honolulu) several years ago. A Vietnamese gardener with a community garden plot at the Foster Botanic Garden offered us a taste and it was delicious - sweet and a little hot. We (legally!) mailed some of the seeds back to ourselves in Memphis, TN, and have grown it since. In Memphis it is not as tasty as in Hawaii - kind of bland. We don't have the same volcanic minerals here - I've supplemented the soil with Azomite but no results yet. I'm new at this forum (altho a regular and grateful reader) and hope I can figure out how to post my picture.

Any advice (to get it tastier) would be appreciated. Also I am glad to share seeds.

Minna

I suspect that peppers like a long hot season to develop their full flavor. Do you plant the seed outdoors? Maybe if you can start them early, indoors, with light and heat, so that they go outside when the weather is warm and they are already big, that might do it? Or if you have a greenhouse or cold frame, try leaving some pepper plants in there all summer? I don't really know.

These particular plants wintered over in the garden - they are in a raised bed and I covered them up well. So they have had long hot summer.

I've multiplied them by cuttings after the first time I planted seeds, since I wanted to sure to keep the strain. We've been back to the Foster since but that gardener is long gone. What made me think it was a soil mineral problem is that Hawaii has such rich volcanic soil - maybe I'll just try different mineral additions when I take cuttings this fall.

Thanks for your reply!