I live in Florida. Took about 75 days from start to get mine to turn. The heat has take it's toll. Moved evrything in shade and are doing much better. Nothing like yours. They look awesome..

Don't see any veins and they don't have any give The peppers turned yellow and are now orange with no spec of green. As I looked at my lead pepper in the twilight just now it looks (almost) like it is taking on a reddish brown tint. The only carribeans I could find this spring were tiny plants. The peppers grew nicely but they are behind the times. Looks like I will be bringing them indoors at night but it will be worth the effort as there are probably 75 each on 2 plants.

Ripen the naga, if you can't wait for that give em the CR. CR might not be as hot as naga but even with my high tolerance it's incredibly hot. Get video or pics at least. I love the guys that claim "Oh, I can eat that, no problem". They bite into and say "this is nothing" then about 30-45 seconds later they start to sweat, turn red, and hiccuping. Asking for milk or bread (or water if they are a true poser). Nice plants trfanatic. That pic makes my mouth (and eyes) water. =P -HabBob

There is a seller at teh Union square farmers market that sell hot peppers. I bought some Chocolate Brown. Tasted hot and great. I bought a red Savina. I tasted and I said "this is not hot". was really mild. They thought I was crazy but I insisted not hot and they let me exchange it for other chocolate brown and a "Gambia" that they said it was mild. I was suspicious as they had long shaped Habaneros in the Scotch Bonnet basket and viceversa. At home I tried a piece of the Gambia. I have to say it was insanely hot. Almost made me hallucinate. My lips were on fire and I was lucky I had a bottle of kefir but it did not do much. I had to keep an icecupe on my lips. Was unlike any other SB/Hab I tried. I think they had all the peppers mismatched in their baskets and I must have got a real Red Savina from the "Gambia" basket. Too hot even to taste. It smelled good.