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).
Days to Maturity: 68 days from transplanting
Family: Solanaceae
Type: Over 30000 Scoville Units, Chile Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 18"–24" tall, 12" wide
Variety Info: 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: Frost Sensitive, Good for Containers
