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Long Red Thin Cayenne is a prolific grower and satisfyingly hot. One long, crinkly ruby red pod packs a wallop, yet can also be tamed when simmered into a hot pepper jelly or chopped into chili. String any extras into a decorative rostra to hang next to your stove, or seal into a freezer bag for the winter.
Introduced into the U.S. before 1827, Cayenne peppers are named so because they were first discovered growing near the town of Cayenne in French Guiana, South America. They're rated at 30,000-50,000 units on the Scoville heat scale, so they're definitely one of the hot ones! In fact, it's wise to wear gloves when picking and washing to avoid skin or eye irritation. Mature Long Red Thin Cayenne hot pepper plants grow to be 20-30 inches tall and bear quite a generous crop of long and skinny peppers, each 5-6 inches long, slightly curved, and with a ridged appearance. The peppers' thin skin is glossy green when they're young and ripens into crimson red when they're fully mature (and at their hottest!). Make no mistake, though. They may be slightly milder when younger but they pack a good punch at any age. Harvest them as short as an inch in length and they'll still have a significant amount of heat and flavor. Use them fresh, or dry them for storage and for grinding into spice.
