Chilli Cayenna

Cayenna is a classic long, slim chilli that’s quick to grow and properly hot – scoring 70,000–80,000 SHU. Use the fruits fresh or dry them to make your own cayenne pepper. Pick when green or red, but don’t leave them hanging too long – it slows down the plant and reduces future harvests.

This variety is part of our naturally nurtured range, the seed comes from an organic source

SOW: from January to March, sow indoors into warm compost, barely covering the seeds as they need light to germinate (can take 10–21 days; 21°C helps). Water the soil, not the leaves – too much moisture can rot seeds and seedlings. Once plants have 2–3 leaves (about 10cm tall), pot them on. Keep potting up until they’re ready to go out in June. Grow in a greenhouse, or outside in a sunny, sheltered spot – a south-facing wall is ideal.

GROW: chilli plants are self-fertile and generally pollinate themselves.  You can boost your crop, especially undercover with a soft paintbruch.  Use it to gently sweep the inside of the flowers, going from one flower to the next, transferring the pollen.

Water well and allow the surface to dry between times. Pinch out the growing tips if you want a shorter, bushier plant that fruits earlier and needs less support. Once flowering starts, feed weekly – alternate between liquid seaweed and a weak tomato feed.

EAT & ENJOY: fruits will take a few weeks to , and a couple more to ripen. Keep picking to encourage more. Cayenna brings real heat and flavour – perfect in chillies, curries or anywhere you want a proper kick. If you overdo it, a spoonful of yoghurt or sour cream will take the edge off.