Cayenne pepper (Capsicum annuum) is one of the most popular cultivated pepper varieties. Its potent heat and thin walls make it the ideal pepper for drying and grinding into powder for culinary or medicinal use. Bushy plants to three feet tall produce great numbers of thin, slightly-crinkled, three to five inch long peppers that ripen green to bright red. This outstanding variety not only adds a serious kick to dishes – 30,000-50,000 SHU (Scoville heat units) – but is also very highly-valued in herbal medicine.
From transplant: 80 days green, 105 days red. Annual.