Pepper Hot De Cayenne

De Cayenne is the chili that cayenne pepper is named after – the definitive classic and, for centuries, the standard variety for dried chili powder. What makes De Cayenne special? The perfect balance: at 30,000–50,000 Scoville (SHU) it delivers distinct but manageable heat – noticeably hotter than jalapeño yet far from habanero territory. Exactly the heat that makes a dish spicy without dominating it. The elongated, tapering fruits weigh about 25–30 g and ripen to a rich dark red. A single plant sets around 20–25 fruits – enough for a year's supply of chili flakes and powder, because the thin-walled pods dry exceptionally well. Growing follows the usual chili schedule: start early indoors (February/March at 25–28 °C), then move to a warm, sunny spot after the last frost – in the bed, greenhouse or a container of 10 litres or more. Who is this variety for? Anyone who wants a proven all-purpose chili: fresh for cooking, dried as flakes and powder, pickled or as chili oil. Open-pollinated – you can save your own seed.