De Cayenne – a classic in its purest form
What makes De Cayenne special
De Cayenne is one of the most classic chilli varieties and is used worldwide to make cayenne pepper. With its high productivity, clear heat and easy cultivation it is a firm favourite for all chilli lovers.
Background and name
The name ‘De Cayenne’ means ‘of Cayenne’ and refers to the town of Cayenne in French Guiana. The variety has been used since the 1700s and has given its name to the well-known chilli powder.
Appearance and growth habit
The plant reaches about 70–100 cm and bears many slim, slightly curved pods of 10–15 cm. They ripen from green to bright red and often hang in clusters.
Estimated Scoville heat
Approx. 30,000 – 50,000 SHU
Flavour and uses
A fruity, warm heat with a clear peppery note. Suits almost any kind of cooking and is the base of the classic cayenne powder. Also works very well fresh, fried or dried.
Ways to use De Cayenne
-
Dry and grind into your own cayenne powder
-
Use fresh in hot tomato sauce or salsas
-
Slice thinly for pickles or on pizza
How to grow De Cayenne
De Cayenne belongs to Capsicum annuum. Sow your chilli seeds between February and April. A robust variety that gives plenty of pods and does very well in both greenhouse and open ground.
An immortal classic for every chilli grower – timeless, reliable and full of flavour.
The price is for 6 chilli seeds
Sow in moist seed compost 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 hours before sowing
