We planted both tiny and medium types.
The initial chili peppers we planted, we did not buy. We picked dry medium chili peppers (finger size) that were growing wild in the vicinity and kept the seeds. The tiny chili peppers (kidney bean size) were actually growing wild in our homestead and we just moved them to the area we wished them to be.
With the onset of the long rains, we dropped the featherweight medium chili pepper seeds on lines in the designated area and watched them grow very rapidly. They had beautiful green stems with rich looking green leaves and eventually clean green crop. This is one area in the farm that had almost no weeds. We did very little weeding there.
The green crop turned into red color as they dried up into seeds. Meanwhile, we picked some green ones every day for home cooking and for sale.
The tiny chili peppers followed more or less the same pattern as the medium ones. The differences between the two, was the degree of hotness. The tiny ones were hotter and more in demand especially by restaurants owners who paid handsomely for them.
Besides eating them at home and selling to our customers, we used them alone or as a concoction with dry ashes in a solution form to treat vegetables that showed signs of distress from vermin attacks.
We harvested sacks and sacks of the crop to be used and sold for a long time, as they were dry and red in color. The plants lingered on in the garden for a long time with less production during the hot and dry period, but we did not irrigate them.
The crop was totally disease free.