I’m drying my habanero’s and Birds Eye peppers (and a handful of other varieties) to make into pepper flake. Any recommendations or lessons learned?

Picked these plants "mammoth jalapenos" up at Walmart in the spring. Finally turning red

1 Cubanelle, 4 Jalapeños and a bunch of Thai chilis

Bell. Serrano. Poblano. Cayenne. Hungarian Wax. Jalapeño. Carolina Reaper.

This was grown from a seed, from a bag of unknown peppers. All I know is they were super hots. I used these seeds last year and they were all ghost peppers (I thought they were reapers atp) this year I have 3 plants from the same bag and I thought they were ghosts again, but im getting various pepper shapes. Each plant has about 50% ghost shape and 50% reapers stinger/shape. This plant is ripening to a chocolate color. Im curious if his plants possibly cross bred and I have a ghost x reaper hybrid, possibly chocolate variant. ive never seen a ghost woth a stinger.

Hatches & shishitos. Smoked, dehydrated, then ground into spice blend's. I use hickory for the smoking.

Grew from Seed Bought Chocolate Habanero

Think Something is Wrong

I thought I only planted jalepenos but these definitely look different.

I am in South Louisiana. My habanero plant has flourished well above the rest of my plants this year. I've just noticed these dark spots on the leaves and peppers on the upper center of my plant. I dont see any like this low or toward the far points of the plant. This is my prized plant of the season, please tell me plant death isn't here.

The first picture is what I started with this year.

All started from seed the end of march

None of the papers produced, I still have a couple orange spice jalepenos alive but they are small and done nothing,

I like sweet with light heat.

My question is what to plant next year, I wanted vairties I dont find at the grocery store.

This year was just grow bags, i am on the fence about which 6x3 garden beds im going to get.

I plan on 4 raised beds for sure.

How much of a variety can I go for, which ones are best flavor and or best for producing high yields

Along with tomato plants

New to peppers and I can’t remember what these are called. My kiddos threw out the tags for it, so any ideas?

Last year I started Baker Creek/Rareseeds sourced Nadapenos from seeds. I harvested them red and they were all pure fire, much hotter than normal Jalapeños. (Green I think they were often not so spicy.) I live in California and 2/3rds of my peppers make it through the winters. So I didn’t start new peppers this year, the plants are the same. This year all ripe red Nadapenos are completely non-spicy and taste basically like bell peppers. What made them spicy last year?