OH This chili originates in pre-Columbian South America named after the city and river who share the name Cayenne in French Guiana. In the 15th and 16th centuries Portuguese traders carried it around the world. We have successfully grown this pepper outdoors producing many fruit for drying and we grind it to a powder for seasoning and for making healing tonics in the winter months with lemon, garlic and honey to ward of colds. We also enjoy the chilies fresh in salsa or cut small to add as a seasoning to a variety of dishes. Consumption dilates the blood vessels and speeds the metabolism due to the high amounts of capsaicin. This increases circulation and blood flow to all major organs, facilitating oxygen and nutrient delivery. Plants grow to 70cm high and benefit from staking. Fruit grows to 12cm long and tapers to a point, changing from dark green to bright red at maturity. 80 days to maturity from transplant.
Sow in August into trays in a glasshouse. Keep soil temp above 18°C for ideal germination. Prick out when true leaves appear to 4cm diagonal spacing. Pot on to small pot to further develop roots. Transplant after last frost to 40cm diagonal spacing into fertile ground in direct sun.