Pencil-thin cayenne peppers are used fresh in hot sauces and chilis, dried or ground for cayenne pepper or red pepper flakes, as a flavor in oil and vinegar dressing, and strung on a string as an attractive southwestern style decoration called a ristra. Prolific plants produce green, 4"-6" peppers that turn either red or yellow; very decorative in the garden. 30,000-50,000 Scoville heat units (hot).
• Botanical Name: Capsicum annuum
• Days to Maturity: 68 days from transplanting
• Family: Solanaceae
• Native: Americas
• Hardiness: Frost-sensitive perennial grown as an annual
• Plant Dimensions: 18"–24" tall, 12" wide
• Variety Information: 4"–6" long by ½" wide green peppers that turn either yellow or dark red. Cayennes are thin-walled, curled, twisted, pointed peppers, about 10 times hotter than a jalapeño with a rating of 30,000–50,000 Scoville heat units. Blend includes 'Golden' (yellow when mature) and 'Long Red Thin' (red when mature).
• Attributes: Good for Containers
• When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
• When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild • • Climates: May be sown in late summer for fall/winter crop.
• Days to Emerge: 10–25 days
• Seed Depth: ¼"
• Seed Spacing: Start indoors
• Row Spacing: 24"–36"
• Thinning: Start indoors, plant seedlings 18" – 24" apart outside
• Harvesting: Harvest when peppers are 1"–6" long. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.