Cayenne pepper organic seeds

The organic Cayenne Cilli Pepper, also known as the Furious Pepper, is a well-known variety appreciated for its intense spiciness. Its elongated fruits, measuring from 10 to 25 cm, change from green to scarlet red when ripe. Highly versatile in cooking, it can be used fresh, dried, or ground into powder to enhance sauces, marinades, and spicy dishes. Besides its legendary heat, this pepper develops a specific flavour that enhances dishes. Sow Cayenne Pepper in a warm bed from February to May, and harvested from July to September. It can be grown in a pot, allowing it to be stored in warmth during winter and kept for several years.

The chilli pepper, a close relative of the bell pepper, belongs to the Solanaceae family. Originating from South America, it was consumed by the Incas from 7,500 BC and cultivated since 3000 BC. In tropical climates, it is perennial, but in our latitudes, it is grown as an annual, except in pots, where it can overwinter in warmth. The plant produces white or purple flowers and hollow fruits containing seeds, whose colour varies according to the variety.

Discovered by the Spanish in the 16th century, the chilli pepper quickly integrated into cuisines worldwide, becoming an essential ingredient in many culinary traditions. It is appreciated as much for its heat, linked to the presence of capsaicin, as for its flavours. Capsaicin, measured on the Scoville scale, acts on the heat receptors of mucous membranes, causing a burning sensation without stimulating taste buds. The Cayenne Pepper reaches approximately 41,000 units on the Scoville scale (8/10).

The pepper is also rich in vitamin C, although this content decreases with drying and powdering. Conversely, vitamin A, more stable, concentrates as the fruit dries. Some very hot pepper varieties must be handled with care to avoid skin or eye irritations.

Harvest: the ideal harvesting time depends on the varieties and desired use: heat or flavour. Some peppers are enjoyed young and green, while others reach their full potential when ripe. They can be picked by hand or with a knife, keeping a piece of the stalk. Once harvested, they continue to ripen.

Storage: fresh peppers can be kept for a few days in the refrigerator, but they can be dried, marinated in oil or vinegar, or frozen. For drying, they can be cut and exposed to the sun, dried whole in a low-temperature oven, or used as decorative elements in garlands. Once dry, they can be ground into powder. To keep them fresh, they can be prepared as puree or pickles, following numerous recipes. When handling, it is advisable to wear gloves.

Gardening Tip: pair your peppers with tomatoes, basil, or aubergines, as these Solanaceae thrive together. To repel red spiders, plant radishes nearby.