Maybe I should have said oily, not damp.
As far as the seeds are concerned, I cut those out, didn’t need the added heat, not that it really mattered. Pretty intense as it was.
I ate most of the rest of it, but couldn’t finish it, I was getting water logged from trying to keep the heat under control. Had a bit of stomach discomfort, but that didn’t last, as I then had supper. My runny nose got a bit hot, I don’t know if the capsaicin was coming out of my mucus (I know, gross), or maybe I had wiped some of the residue onto it.
@thepodpiper, thanks for the info, I vaguely remember pics of ripe ones being off white, not yellow. I just had to try one of them. I imagine they will get hotter the more they stay on the plant?
Yes, the BG look awesome, but also look a bit formidable. Thanks again for the seeds for these two, and others. I have some Aconcagua peppers that were grown from the seeds you gave, they are a nice mild banana type. And the Beaver Dam are a pretty warm pepper, but tasty as well, maybe my favorite banana. I’ve noticed they start to produce real early, to the point of stunting the growth of the plant, next time I’ll have to pinch off those early buds to let it grow some more. My Balloon plants are huge, well over 3ft tall, and loaded. What color should they be when ripe?
@erect-and-thornless, hah, that’s a plate my wife got from a friend, quite a fancy design.