The black chili starts off by being very dark and then slowly it looses some of the dark purple pigment, taking on a bit of green before turning bright red. This is when i must remove the chili or else it will become bird/chicken food.
The above is the white chili from an interesting uncle in Penang. He won an award in Penang for his effort in converting the surrounding land into a very beautiful herb and vegetable plot.
This type of white chili does not turn red or orange in color. When it is ripe, the chili looses its yellowish tinge and becomes pure white in color.