capsicum annuum - SHU: 50.000
Cayenne Red chili pepper is one of the most iconic chili varieties, renowned for its classic fiery red hue, slender shape, and moderate to high heat level. Belonging to the Capsicum annuum species, this chili has a sharp, pungent flavor with a hint of sweetness, making it a staple in culinary traditions worldwide. Its versatility and distinctive heat have made it a favorite among home cooks, chefs, and spice enthusiasts.
Cayenne Red chili pepper originates from South America, where it has been cultivated and used for centuries by indigenous peoples. Its name is derived from the Cayenne region of French Guiana. The pepper gained global recognition as explorers introduced it to Europe, Africa, and Asia, where it became an essential ingredient in a variety of cuisines. Over time, the Cayenne Red has become synonymous with chili powder and hot sauces, establishing its place as a cornerstone of global spice traditions.
Cayenne Red chili pepper plant is hardy and prolific, growing to a height of 60-90 cm (2-3 feet). The fruits are long, slender, and slightly curved, measuring about 10-15 cm (4-6 inches) in length. As they ripen, they transition from green to a vivid red, signaling their peak flavor and heat. With a Scoville Heat Unit (SHU) range of 30,000 to 50,000, Cayenne Red offers a medium-hot spice level that is balanced and flavorful. The peppers have thin walls and a smooth, glossy skin, making them ideal for drying, grinding, and cooking.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and keep the temperature between 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter for healthy growth and abundant yields.
Watering: Water consistently to keep the soil evenly moist but not soggy. Reduce watering slightly as the fruits mature to intensify their heat and flavor.
Care: Plant in full sun for the best growth and fruit production. Provide support, such as stakes or cages, if the plant becomes heavy with fruit. Fertilize with a balanced fertilizer every 4–6 weeks during the growing season.
Harvesting: Fruits are ready for harvest approximately 70–80 days after transplanting, turning bright red when fully mature. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Cayenne Red peppers are excellent for drying, making powders, hot sauces, or using fresh. Regular harvesting encourages continued fruit production.
Cayenne Red chili pepper is one of the most versatile chilies in the kitchen, prized for its ability to enhance a wide range of dishes with its vibrant flavor and heat. Fresh peppers can be sliced and added to salsas, soups, and stir-fries for a spicy kick. They are often dried and ground into a fine powder, creating the classic cayenne pepper spice used in countless recipes. Cayenne Red is a key ingredient in hot sauces, chili pastes, and spice blends, offering depth and heat to marinades, rubs, and stews. It pairs perfectly with meats, vegetables, and seafood, and is frequently used to add zest to pizzas, tacos, and roasted dishes. Pickling is another popular way to preserve its flavor and heat, creating a tangy, spicy condiment. Whether used fresh, dried, or as a powder, the Cayenne Red Chili Pepper is a dynamic addition to any culinary creation.
