Black capsicums are eye-catching, and they are often commented on by visitors as they sit on our kitchen bench, looking lustrous and mysterious. I bought the seeds for that reason, as part of an assortment of capsicums and chillies, lured by the colour. After a season of them though, I don’t think I will persevere.
What’s wrong with them? They fruit well enough, producing a steady crop, but that doesn’t translate to table. Some didn’t progress past tiny fruit, some stayed deceptively green until they were overripe, but the main problem is that they tend to get sunburnt.
A few sunny days in Summer ruined the shoulders of most of the crop (they rot quickly, destroying the whole fruit).
The final disappointment with them is that the eating quality isn’t great. Mine were thin-walled, and they revert to green as they cook, like purple beans do, so you might as well pick green capsicums and will probably get more flavour.
They may work for you though. If you are growing in a lightly shaded greenhouse, for instance. If you really want the black colour for raw salads, then there is no substitute, and they are definitely eye-catching.
For me though I think the remaining seeds will find their way to experimental plots, maybe shaded or hydroponic, and I’ll phase them out of the main garden space in favour of Anaheims, Anchos, and yellow bulls horns.