I’m looking for a pepper cultivar with a flavor profile and especially a burn profile similar to Tabasco or Thai peppers, but it needs to ripen orange, yellow, or white and be as large as possible.
I make and sell hot sauces, and Tabasco and Thai peppers take way too long to harvest and don’t produce enough usable volume. I was considering Yellow Cayenne or Golden Cayenne, but I’d love to know if anyone has a better recommendation?
In the photo, those are White Thai peppers that ripen to a reddish-orange color. They’re delicious in hot sauce, but they take forever to harvest
by Middle_Mess_1643