Species: Annuum | Origin: French Guyana | Heat: Unknown
Pre-Columbian in origin and named after the Cayenne River in French Guyana, it owes it spread around the world to Portugal whose traders acrried it around the world in the 15th & 16th centuries. The long thin red fruits (in most cases) are probably what most non chileheads think all Chile Peppers look like. There are now a multitude of varieties available with differing fruit lengths, thicknesses and heat levels. Most grows 4 to 6 inches long, are thin fleshed and can be eaten green or red. They attain maximum heat however if they are left to ripen on the bush. Can be used in hot sauces or powdered to make cayenne pepper. 30000-50000 Scoville Units.
Species: Annuum | Origin: USA | Heat: Mild
Conforms to the description of Victorian era Buist's catalogue. Popular among nineteenth century gardeners, dating back to 1840's or 50's, probably came in with the Demerara Sugar trade. This is a beautiful, yellow, tasty, good yielding, mildly hot pepper
Species: Annuum | Origin: USA | Heat: Medium
An nice varietyr for pickling or eating fresh, the pods grow approximately 4in long and mature from green to red.. This variety also has good resistance to root knot nematode.
Species: Annuum | Origin: USA | Heat: Mild
A more interesting and hotter version of the standard cayene pepper. The golden cayenne is larger, more uniform and has smooth rather than the characteristic rippled skin of some cayenne varieties.
Species: Annuum | Origin: Indonesia | Heat: Medium
This Cayenne type variety from Indonesia produces 4 to 5 in long by 0.25in wide slender peppers which mature from green to red. The pods are often curled and snake-like.
Species: Annuum | Origin: Italy | Heat: Medium
A Cayenne type Joe's Long is definitely long, it keeps growing just like Pinocchio's nose, reaching up to 8 to 10in in length, tapering down to a point. The pods from green to a bright red with a good heat content and flavour. Believed to originate from Calabria, Italy. Also known as Whippets Tail.
Species: Annuum | Origin: USA | Heat: Medium
A new variety developed by the USDA and is believed to be the hottest Cayenne type. The pods are long and wrinkled, averaging 6-7inches in length. Pods ripen from green to red in approximately 70 days.
Species: Annuum | Origin: USA | Heat: Medium
According to one anonymous writer, this variety was first documented in 1493 by Christopher Columbus and that one of his passengers, a man named de Cuneo, described how Native Americans ate peppers like one would eat an apple. Cayenne peppers are used fresh in hot sauces, dried or ground for cayeene pepper or pepper flakes or threaded onto a string as an attractive 'Rista' craft decoration. These attractive plants are covered with long, thin peppers which mature from emerald green to a scarlet red in approximately 68 days. This variety is said to be particularly high in vitamins C and A.
Species: Annuum | Origin: USA | Heat: Medium
Wrinkled peppers are 6 inches long and skinny. Fiery hot and excellent for drying. An attractive plant. (70 days)
Species: Unknown | Origin: Unknown | Heat: Unknown
New Hybrid Chilli Pepper Orange Cayenne variety with attractive glossy orange fruits at maturity. Fruits are pendant setting and a little more rounded at the base than Golden Cayenne. 35,000 Scoville approx
Species: Annuum | Origin: USA | Heat: Medium
8in long slender fruits have a slight purple hue.
Species: Annuum | Origin: USA | Heat: Medium
Smaller and smoother than a cayenne pepper, but with more fiery heat! These pencil-thin Cayenne-type peppers are about 4 inches long and mature from green to red approximately 60 days after transplanting. The plants are relatively short but yield heavy, concentrated sets of these fiery peppers. A good choice for short season gardeners.
Species: Annuum | Origin: USA | Heat: Medium
Description currently unavailable.
Species: Annuum | Origin: USA | Heat: Sweet
Description currently unavailable.