Now there seems to be sufficient evidence (not necessarily scientific) that hybridized pep offspring can contain a greater concentration of capsaicinoids than either of their parents, even at F1. For "stabilized" crosses, I refer to such as Primo and Carolina Reaper. Some more recently (in a generational sense) crossed (Bhutlah, Naglah, Madballz, etc) hybrids also apparently demonstrate this character. One of my thoughts on why this may occur is that there might be genes that have indirect influences on cap production. For example, genes that modify (diminish or enhance) the activities of the genetic material that is directly responsible for its production. Is likely rather complicated, but certainly it does seem that the heat potential of a hybridized pep is not simply the average of the sums of heat presented by their parents.

Any info on this ?

Reggie