Did you know…cayenne peppers are said to date back to the Pre-Columbian era, making them one of the oldest heirloom peppers. This particular variety is spicier than “traditional” cayenne peppers, ranking at 30,000-50,000 SHU (hot). A meatier pepper, this is a good choice for drying and making powdered cayenne, though it can also be used for fresh cooking too.
Pepper Hot – Cayenne Long Slim – Capsicum annuum
Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.
Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems.
Soil Temperature: 70-90 Degrees FPlanting Depth: 1/4″Germination: 7-21 DaysHeight At Maturity: 24-36″Days To Maturity: 75-90 DaysSun/Shade: Full SunSpacing After Thinning: 12-18″Approx Seeds per Pack: 25
Product image via: Urban Farmer, SimplyGro
