Originally from Italy, this heirloom Cayenne Pepper (Capsicum annuum) is great tasting fresh or dried. Productive plants yield heavy sets of slender 10 to 12 inch long fruits. Great for making Louisiana-style hot sauces or chile powder! MILD HOT. (65 days to green and 85 days to red from transplant)
Note: Portuguese traders carried these pungent fruits around the world, with evidence of its cultivation in home gardens beginning in 1771.
Each packet contains approximately 50 seeds.
Planting and Harvesting Tips:
Crops require full sun, fast draining soil and regular water. Peppers grow best when temperatures are warm and need substantial heat to set fruit. Start indoors 6-8 weeks before the last frost or, depending on your climate zone, sow directly in the garden after the soil has warmed. Allow 1-1/2 feet between plants in all directions; provide support for varieties that grow over one foot tall.
Harvest fruits early and often — the more you pick the more they will produce. Always cut — do NOT pull — fruits from plants. Most varieties can be eaten when green or under-ripe, however, the flavor improves as plants mature.