Cayenne Red – a classic chilli with versatile uses
What makes Cayenne Red special?
Cayenne Red chilli seeds grow one of the best-known chillies in the world, used widely in cooking everywhere. With its long, slim shape and moderate heat of 30,000–50,000 Scoville heat units, it is an indispensable part of the kitchen. Cayenne Red is loved for its clean, fruity flavour and its ability to lift both spice blends and dishes without dominating.
Background and name
The cayenne chilli originates in South America and takes its name from the Cayenne region in French Guiana. It has been grown for hundreds of years and is now one of the most popular and best-known chilli varieties in the world. Cayenne Red has played a key role in spreading chilli as a spice to new continents and cultures, and it is now a basic ingredient in many cuisines.
Appearance and growth habit
Cayenne Red grows on sturdy, high-yielding plants that can reach 90 cm. The pods are long and slim, usually 10–15 cm, with a glossy red surface when ripe. The pods start green and gradually turn to their characteristic red at full ripeness. The plant is easy to grow and does as well in a pot as outdoors, which makes it a popular choice for beginners and experienced chilli growers alike.
Flavour and uses
Cayenne Red has a clean, fruity and slightly earthy flavour that suits a wide range of dishes. The heat is well balanced, lifting the flavours without taking over. It is often used as a powder or as part of spice blends, but it is just as good fresh or dried.
Ways to use Cayenne Red
Here are some ways to use Cayenne Red in your cooking:
- Spice blends: Dry and grind Cayenne Red into a powder to make your own cayenne pepper or mix it with other spices.
- Sauces and soups: Chop or blend the chilli into sauces and soups for balanced heat and colour.
- Pickles: Use whole pods to make flavourful pickles with a light spicy note.
- Roasted chilli oil: Fry the chilli in oil to make a spicy oil for salads or as a topping on pizza and pasta.
Cayenne Red is a versatile chilli that belongs in every kitchen. Whether you use it fresh, dried or as part of a spice blend, it will give your dishes an extra dimension of flavour and balanced heat.
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets and keep warm, at about 25–30 °C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20 °C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 h before sowing.
