Cayenne Pepper

Cayenne is a hot chili pepper in the species Capsicum annuum. Its fruit is a shiny, tapered berry in various colors, and it is edible raw or cooked but can be quite hot. Plants grow about 1 to 4 feet (30 to 122 cm) tall and 1 to 2 feet (30 to 61 cm) wide. They tolerate heat and drought well and can be grown in vegetable gardens or containers.

Start seed indoors about 8 to 10 weeks before the average frost-free date, or sow directly in the garden about 2 weeks before the last frost. Plant 4 to 6 seeds ½ inch (1.3 cm) deep and thin to a single plant after the seedlings have two leaves.

Pepper seeds germinate very slowly in cool soil, so aim for soil at about 80 to 90 °F (27 to 32 °C) if you can.

Peppers need a long growing season and grow slowly in cool weather. Set transplants out after the soil has thoroughly warmed in spring, spaced about 12 inches (30 cm) apart in the row.

Light. Give plants full sun, at least 6 hours of direct light a day. Some guides suggest 8 to 10 hours for best results.

Water. Keep soil uniformly moist during fruit development and don’t let it dry out between waterings. Water deeply and infrequently, about 1 to 2 inches (2.5 to 5 cm) per week, and mulch to conserve moisture.

Soil and feeding. Maintain a soil pH between 6.0 and 6.5 by following soil test results. Avoid too much fertilizer, because heavy feeding can produce lots of leaves and few fruit.

Pinching and support. Pinch out early flower buds and small fruits to produce stronger, more productive plants. Plant stems can be brittle, so support them with cages or short trellises.

Very hot evening temperatures above 75 °F (24 °C) slow or stop fruit production. Uneven watering can cause blossom end rot, a dark, leathery spot on the bottom of the fruit.

Aphids, cutworms, whiteflies and several other pests can attack the plant. Bacterial and fungal leaf spot, root rot and wilt are among the diseases to watch for. Don’t plant peppers, tomatoes, eggplant or potatoes in the same spot more often than once every three years.

Cut the fruit from the stem instead of pulling it, so the branches don’t break. Hot peppers can be picked green or left on the plant to ripen and change color.

Store fresh peppers at medium cool temperatures, 45 to 50 °F (7 to 10 °C), in moist conditions at about 95% humidity for 2 to 3 weeks. To dry them, let the fruit dry for a few minutes, spread it on a wire mesh screen or rack, and dry for several weeks.

Capsaicin, the compound that makes peppers hot, can burn skin and eyes. Always wear rubber gloves when processing chiles or cleaning seeds. Avoid touching your eyes and other sensitive areas after handling hot peppers.

A database entry lists low-severity poison characteristics for the fruit, leaves and seeds, and says the concern is mainly with large amounts eaten.