Cayenne is generally moderately to strongly hot, but the name covers several lines and published Scoville values are not identical. Heat also varies with ripeness, temperature, and water stress, so no exact value is guaranteed for this lot. Wear gloves when processing several fruit, taste a very small amount before seasoning the whole dish, and keep clearly identified powders away from children.
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Organic open-pollinated long thin hot pepper
Solanaceae
Organic hot pepper seeds
Organic ‘Cayenne’ hot pepper (Capsicum annuum ‘Cayenne’)
Capsicum annuum ‘Cayenne’
‘Cayenne’ is a productive organic open-pollinated pepper with long thin green-to-bright-red fruit particularly easy to dry for powder and flakes. Bright hot flesh also suits sauces, marinades, and stir-fries. The Biologiquement Vôtre workbook lists approximately 10 seeds, height of 60–90 cm, spread of 40 cm, germination in 10–21 days at 24–30°C, and harvest around 75 days after sowing. Heirloom status is not claimed.
Quantity
About 10 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
Cayenne
Type
Organic open-pollinated long thin hot pepper
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘Cayenne’ hot pepper (Capsicum annuum ‘Cayenne’) is a productive classic with long narrow tapered fruit changing from green to bright red. Relatively thin walls dry readily, explaining its popularity for flakes and powder, but fruit also suits fresh sauces, soups, marinades, and stir-fries. Bright flavour accompanies moderate-to-strong heat. The product is identified as open-pollinated without being presented as an heirloom.
Sow indoors February through April, approximately eight to ten weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C until emergence, generally in 10–21 days, then provide intense light. Harden gradually and transplant once frost risk has passed, soil is warm, and nights remain above approximately 12°C. Choose full sun and rich well-drained soil, water deeply once the surface begins to dry, and feed moderately to balance foliage, flowers, and fruit.
The Biologiquement Vôtre workbook lists approximately 10 seeds, height of 60–90 cm, spread near 40 cm, a 15–20 L container, and harvest around 75 days after sowing. Pick green for fresher flavour or await full red colour for more developed aroma and optimal drying. Exact size and heat vary among different lines sold as Cayenne and therefore are not guaranteed for this lot. Wear gloves during extended preparation, ventilate while drying, and clearly label homemade powders.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 to 50 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Establishment temperature
Approximately 24 to 30°C (75 to 86°F)
Establishment time
Approximately 10 to 21 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40–50 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
12°C (54°F)
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A controlled environment.
Recommended pot size
15 to 20 L (4 to 5 gal) per plant
Use a 15–20 L container per plant, at least 30 cm deep, with numerous holes. Fill with rich but well-drained mix and place in the warmest sunniest location available. Install a stake at planting so roots are not injured later. Water deeply once the surface begins to dry, feed moderately following label directions, and rotate the pot regularly. Protect or move the container inside once nights approach 12°C.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Dark green tinged with green; young plants sometimes strongly green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Abundant crop of long thin green-to-red fruit with bright hot flavour
Harvest
Clip fruit with clean scissors once it reaches useful size. Green fruit offers fresh vegetal flavour; full red ripeness develops more aroma and better suits drying and seed saving. Wear gloves during extended handling and avoid the eyes. To dry, use a food dehydrator according to its manual in a well-ventilated place; do not leave moist fruit at room temperature. Store completely dry fruit in a labelled container and discard anything mouldy, soft, or abnormal-smelling.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Bean, fennel
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Homemade Cayenne flakes — Wear gloves. Wash only sound red fruit, remove stems, and split. Dehydrate in a food appliance according to its manual until completely brittle with no soft centre. Cool, then crumble in a highly ventilated area while avoiding dust inhalation. Immediately store in a small airtight clearly labelled container. Discard any batch that regains moisture, develops mould, or smells abnormal.
Frequently asked questions
Everything toknow.
Both stages are useful. Green fruit has fresh vegetal flavour and firm texture for sauces or stir-fries. As it ripens red it gains aroma, sweetness, and often heat; thin walls then particularly suit drying and powder. Harvest several green fruit to encourage production, then let later ones become red. For seed saving choose only fully ripe red fruit from isolated plants.
The plant needs a long warm season before producing and colouring an abundant crop. Sowing eight to ten weeks before last frost gives sufficiently advanced plants once nights become safe. Starting much earlier may create root-bound tall stressed plants. Maintain 24–30°C until emergence, then use strong light and pot up as needed before hardening.
Yes. Use one deep 15–20 L container per plant with numerous holes and rich but free-draining mix. Place it in a warm full-sun location and install a stake at planting. Check moisture daily during heat, water deeply once the surface dries, and feed moderately. Rotate the pot to light all branches and protect the plant once nights approach 12°C to help final fruit ripen red.
Sow February through April, approximately eight to ten weeks before expected last frost. A temperature of 24–30°C supports emergence in 7–14 days, then seedlings need strong light to remain compact. Pot up if roots fill cells but do not start so early that plants become root-bound. Harden for 7–10 days and transplant only after frost once nights remain above approximately 12°C.
Its strengths, naturally.
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