The Cayenne pepper is a hot chilli pepper widely used around the world to flavour food. Also known as the ‘Guinea spice’ or simply ‘red pepper’ (especially in its powdered form). The name derives from the city of Cayenne, the capital of French Guiana, and is thought originally to stem from the Caribbean-Indian word kian. Whatever the derivation, today, ‘cayenne’ has become synonymous with hot pepper. Cayenne peppers have also long been used as a herbal supplement, having been mentioned as far back as the 17th century in Nicholas Culpeper’s book 'Complete Herbal'. Culpeper warned that the chili, with its 30,000 to 50,000 Scoville units, ‘might prove dangerous to life’! Although that seems unlikely, a pinch of cayenne will definitely wake you up!
Appearance: Long, slim, often slightly curly, with a bright red coloration. Attractive contrasting green stalks.
Latin name: Capsicum annuum
Variety: Cayenne Long Slim
Quantity: 40 seeds
Plant size: Height 70 cm, Width 45 cm
Container size: Height 30 cm, Width 30 cm
Sowing: indoors Feb-March, outdoors May-June
Timing: germination 15-30 days, harvesting 70-90 days
Spacing: when sowing 3-5cm, when transplanting 25-35cm
Growing: full sun, regular, moderate watering, well drained light and fertile soil, heavy feeding
Caring: did you know that container-grown peppers can also grow as perennials in colder climates if you bring them indoors for the winter?
Supporting: pollinators will increase fruit set, ladybirds will prevent aphids attacks
Harvesting: for maximum heat, wait until the fruit becomes completely red and begins to wrinkle. If you're less of a spice fan, then pick and enjoy them green!
Eating: Cayenne peppers are used liberally in styles of cooking ranging from Cajun and Mexican to various Asian cuisines. They can be used either in their powdered form or as a fresh chilli
Companion plants: Basils, okra, onions, radishes, calendula, mints.
All seeds come in robust packaging with seeding and gowing instructions.