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what wrong with my jamaican hot chocolate???

17 years ago

I have one jamacian hot choc. that looks pretty sick. i planted late (june 15) into 5 a gallon pot, but it has grown very little. what can i do? It's most recent growth is curling up and distorting. is it stunted? this is my first time growing the jam Choc. has anyone eles grown this type? do you think i'll have time to finish it this year?

It is only 6" tall with a few flower bud starting.

how do it add a pic? anything would be helpful thanks

Josh

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Comments (8)

organic_nut
17 years ago
please tell us all you can about the soil, fertilizer, the sun shine, watering, temperature, etc.

if it were growing good there is time. besides you could bring it indoors for a little while to finish off.

putting up pictures would help. I dont know how to do it either.
turtile
17 years ago
They like weather in the 90's, rich, well drained soil w/ tons of fertilizer and full sun.
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There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet.
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I've been reading and I may have an idea what's happening with this pepper. Please any experts out there correct me if I'm wrong. It seems that any brown pepper has red in it's history. This was posted on another site. I take this to mean that the brown is a mutation of the red. If I remember correctly, this would mean all chocolates were initially red peppers. That red pepper plant put off a brown pod. Someone saved seeds from that brown pod and grew it out. This continued until that brown anomaly became stable. With that scenario in mind, could this just be the recessive red trait showing back up? Do I just have a Jamaican Hot Chocolate that is putting out red pods. The other site stated that just because you have red pods, it doesn't mean you have a cross. Am i on the right track? Tim
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groovy1
17 years ago
"They like weather in the 90's, rich, well drained soil w/ tons of fertilizer and full sun."

I disagree about the fertilizer. Mine responded VERY poorly to fertilization last year (and I had two of them, both fed the same amount at the same rate and both with the same result). One of the signs of overfertilization is that crinkling of the leaves. This year I only fed them once with half strength fish emulsion/seaweed extract and they are doing much better. How much was this plant fertilized?
hotpepper
17 years ago
I have one, I was thinking the same thing untill it started producing nice fruit. a few are almost full size awaiting ripening.
turtile
17 years ago
I use slow release 10-10-10. Put down a handful every two weeks when young and then every week when larger.

All four of my plants are loaded with peppers.
Texas_Chilihead
17 years ago
I grew some congo black and jamaican chocolate this year in the field along with several other capsicum chinense varieties. I use a small amount of organic fertilizer that is made from poultry litter and some bone meal. All chinense varieties need additional calcium especially if you see the leaves curling. I only add fertilizer when transplanting and side dress again late summer. We recently had over a foot of rain then blistering heat so I will side dress the plants again since they were so stressed. I had to harvest all of the chilies before they rotted from the excessive rain and flooding.
shelbyguy
17 years ago
in my limited experience, whever i get misshapen leaves on new growth, its almost invariably a pest insect. got little critters on the undersides of the leaves, and in the new growth areas?
sacratomato70
17 years ago
Habaneros are finicky weatherwise. My experiences have been if it isn't over 80 degrees for long periods of time then they do not grow very much.
We have been in the 90's on average and the habaneros are just taking off. Other than that I do not do much except water and give them Osmocote at time of planting.

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