r/Bonchi

I wanted to challenge myself so I’ve decided to try to create a forest bonchi concept (essentially, a large number of bonchi in close proximity, of varying heights in a single pot). Seedlings grown from seed on Feb 1st, now all nestled in their summer growth pot. Currently 23 plants, as I removed a few that were struggling/in sub-optimal positions. I did do some binding to pull some stems into interesting shapes when they were first sprouting, and they’ve all been topped once to encourage budding. From now till October they’re just going to sit and grow and hopefully the roots will get nice and intertwined. Am I insane??

Never tried this before but had so many seedlings this year I decided to use some to try some bonchi. Grown from supermarket chili pepper seeds so not sure exactly what kind that is. Any tips or tricks?

Species: Capsicum Annuum
Pepper Size: 2” long x 2-2.5cm wide
Heat: 5,000–30,000 SHU
Plant size: 18–24” tall
Days to maturity: 110 days
Temp: 85*
VPD: 1.2
Light: ViparSpectra XS1500 LED Grow Light
Grow Tent: 2x2 AC Infinity CloudLab 422

Seeds Planted: December, 2023
Seeds Sown: 20
Germinated: 8
Seedlings: 3
Transplanted: 3​​​​​​​​​​​​​​​​
Propagation Set Up: AC Infinity Heavy-Duty Humidity Dome, Samsung LM301H EVO Diodes, 3mm
Soil: General Hydroponics GH3253 Rapid Rooter

Transplanted: February, 2024
Pot: 2 Gallon Fabric
Soil: FoxFarm Bush Doctor Coco Loco Potting Mix

Up-Potted: May, 2024
Pot: 3 Gallon Fabric
Soil: FoxFarm Bush Doctor Coco Loco Potting Mix

BonChi’d: August, 2025
Bonsai Pot: Glazed 9.5” x 7.75” 3.25”
Soil: FoxFarm Bush Doctor Coco Loco Potting Mix
Root Trim

BonChi’d II: March, 2026
Bonsai Pot: Glazed 9.5” x 7.75” 3.25”
Bonsai Soil: Akadama, Kiryu, Lava Rock, Pumice, Slate, Pine Bark
Root Trim

Plant Color: High anthocyanin expression runs throughout the entire plant, producing black fruit, deep purple leaves, and purple flowers.

Pepper Color: The black color comes from high anthocyanin concentration in the immature chili, which breaks down as the pepper ripens and red pigments lycopene and capsanthin take over, producing the black-to-red transition

Applications: Salsas, sauces, any application where you want heat but the pepper isn’t the star flavor. Use black for fresh/visual applications, red for sauces and maximum heat.

Flavor Profile: Juicy sweetness with a subtle capsicum note, but not complex beyond the heat. Primarily useful as a heat source rather than a flavor enhancer.

Black (immature): Grassy, slightly bitter, lower heat. Color from anthocyanins (UV stress response).

Transition Stage (black fading to deep purple/burgundy): Most visually dramatic stage. Sugars develop, bitterness drops, heat climbs.

Red (ripe): Peak sweetness, juiciness, and heat (25–30k SHU). Flavor shifts fruity, walls soften slightly.

I made a post 2 months ago showing my habanero after 90% leaf drop due to a whitefly infestation. Made some trims and here we are looking healthier than ever.